When the bananas on your counter start to freckle, it’s time to make sorbet!

　　

Ingredients

Serves 6; 1/2 cup per serving

　　1 pound fresh strawberries, hulled and halved, or 1 pound frozen unsweetened strawberries, slightly thawed

　　2 large bananas, cut into 1/2-inch slices

　　1/4 cup firmly packed light brown sugar

　　2 tablespoons pineapple juice

　　1 teaspoon grated lemon zest

　　2 medium kiwifruit, peeled, sliced, and mashed with a fork

　　

Step 1

Put the strawberries and bananas in a large airtight plastic bag. Place the bag in the freezer so the fruit is in a single layer. Freeze for 2 to 3 hours, or until firm (the fruit will still be very slightly soft).

　　

Step 2

In a food processor or blender, process all the ingredients except the kiwifruit until smooth. Stir in the kiwifruit. Serve the sorbet immediately (it will be slightly soft), or return it to the freezer for 1 to 2 hours, or until it reaches the desired texture. If you freeze the sorbet (up to one month), remove it from the freezer 5 to 10 minutes before serving to soften slightly.

　　

Cook’s Tip on Kiwifruit

Step 3

When kiwifruit seeds are chopped in a food processor or blender, they impart a bitter flavor. That is why it is best to mash kiwifruit with a fork.

　　

Nutrition information

Step 4

(Per serving)

　　

Step 5

Calories: 118

　　

Step 6

Total fat: 0.5g

　　

Step 7

Saturated: 0.0g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 0.0g

　　

Step 10

Monounsaturated: 0.0g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 5mg

　　

Step 13

Carbohydrates: 30g

　　

Step 14

Fiber: 4g

　　

Step 15

Sugars: 21g

　　

Step 16

Protein: 1g

　　

Step 17

Calcium: 31mg

　　

Step 18

Potassium: 376mg

　　

Dietary Exchanges

Step 19

2 fruits

　　American Heart Association Low-Salt Cookbook, 4th Edition