Rainbow Sherbet
Ingredients
The base
-
3
cups
frozen mango chunks
-
1
cup
frozen pineapple chunks
-
½
cup
canned full-fat coconut milk
-
¼
cup
maple syrup
-
2
Tbsp
lime juice
-
1
tsp
vanilla extract
The swirls
-
1
cup
frozen raspberries
-
1
cup
tightly packed baby spinach
Instructions
- Line a loaf pan with parchment paper.
- Blend frozen mango and pineapple until shredded, then add coconut milk, maple syrup, lime juice, and vanilla, blending until smooth.
- Remove about ⅔ of this mixture and place it in the loaf pan, freezing it while you prepare the next steps.
- To the remaining mixture, add frozen raspberries and blend until smooth.
- For the optional green layer, blend half of the mango-pineapple mixture with spinach until smooth.
- Layer the mango-pineapple mixture, followed by the green layer (if using), and then the raspberry mixture, gently swirling together.
- Cover with parchment and freeze for at least 1 hour until firm.
Nutrition Facts (estimated)
Servings
12
Calories
71
Total fat
1.8g
Total carbohydrates
13.2g
Total protein
0.7g
Sodium
6mg
Cholesterol
0mg
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