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Red Velvet Sorbet


Red Velvet Sorbet

Serves: 4

Category: Desserts
Author: Amrita Douglas
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Average Rating: 
Rated by: 10 members

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This delicious dessert couldn't be any easier. Just blend together bananas, raspberries, dates and some cocoa powder.

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Ingredients:

4 large ripe bananas, frozen
10 ounces frozen raspberries
2 tablespoons natural (non-alkalized) cocoa powder
4 regular dates or 2 Medjool dates, pitted

Instructions:

Blend all ingredients in a high-powered blender until creamy. Add a few tablespoons of non-dairy milk or coconut water if needed to facilitate blending. Refreeze briefly (3-5 minutes)

Note: Tastes great topped with Pecan Cream: blend 2/3 cup pecans, 1/2 cup soy, hemp or almond milk, and 1/2 cup pitted dates in a high-powered blender.

Calories 181; Protein 3 g; Carbohydrates 46 g; Sugars 26 g; Total Fat 1.2 g; Saturated Fat 0.4 g; Cholesterol 0 mg; Sodium 3 mg; Fiber 9.4 g; Beta-Carotene 50 ug; Vitamin C 29 mg; Calcium 35 mg; Iron 1.3 mg; Folate 41 ug; Magnesium 67 mg; Potassium 654 mg; Zinc 0.7 mg; Selenium 1.7 ug

Comments (3):

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shirleyeat

02/17/2012 08:55 PM

Rated this recipe:

I added 1/2 cup or so of almond milk because it was too dry to mix. Maybe my bananas were extra frozen or my blender is wimpy. But still tasted good.
This comment was last edited on 02/17/2012 08:55 PM

ReyRey

05/09/2012 02:35 PM

Rated this recipe:

We love this. We prefer strawberries to raspberries. I take the frozen stuff out of the freezer when we sit down to dinner. At dessert time, they are still frozen, but blend perfectly with out having to add anything. Leftovers stay scoop-able in the freezer.

Sandi

05/30/2012 09:57 PM

Rated this recipe:

I usually make half the recipe and have only one of the bananas frozen. If it still won't mix well, I add half a clementine. I also add cinnamon and vanilla.