No-Sugar Raspberry Sorbet
This No-Sugar Raspberry Sorbet features a refreshing blend of ripe raspberries with a tangy twist. Perfect for a quick breakfast, it’s a simple recipe that combines vibrant, fruity flavors into a nutritious treat with minimal effort.
Why You’ll Love This Recipe
This sorbet is a nutritious, healthy breakfast idea that transforms a refreshing blend of ripe raspberries with a tangy twist into a delightful treat, perfect for a quick morning. Easy to make without added sugars, it’s low in carbs and packed with vitamins. Versatile—enjoy with nuts or solo—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Blend Smoothly: Ensures a creamy texture.
- Use Fresh Raspberries: Adds better flavor and color.
- Chill Well: Enhances firmness and taste.
- Avoid Overmixing: Prevents a watery result.
- Serve Chilled: Maximizes the fruity appeal.
- Adjust Tartness: Taste and tweak lemon juice if needed.
- Use Ice if Desired: Thickens the mix.
- Strain if Preferred: Removes seeds for smoothness.
- Store Properly: Keeps freshness intact.
- Add Texture: Sprinkle with seeds if desired.
No-Sugar Raspberry Sorbet
Refreshing no-sugar raspberry sorbet, healthy breakfast treat.
Ingredients
- ½ cup unsweetened coconut milk
- ½ tsp stevia
- 1 cup ice cubes
- 1 tsp almond butter
- 1 tsp chia seeds
- 1 tsp vanilla extract
- 2 cups fresh raspberries
- 2 tbsp fresh lemon juice
- 3 fresh mint leaves
- pinch salt
Instructions
- Prepare the Raspberries: Rinse fresh raspberries and remove any stems.
- Blend Wet Ingredients: In a blender, combine raspberries, lemon juice, coconut milk, and almond butter.
- Add Flavor: Stir in stevia, vanilla extract, and a pinch of salt.
- Incorporate Seeds: Add chia seeds and blend briefly.
- Add Ice: Toss in ice cubes and blend until smooth.
- Check Consistency: Add more coconut milk if too thick, blending again.
- Strain if Desired: For a smoother texture, strain through a fine mesh to remove seeds.
- Pour into Container: Transfer the mixture to a freezer-safe dish.
- Chill the Sorbet: Place in the freezer for 30 minutes to firm up.
- Serve and Enjoy: Scoop into bowls, garnish with mint leaves, and serve chilled, savoring this refreshing, healthy breakfast treat!
Notes
- Blend smoothly for texture; use fresh raspberries for flavor.
- Chill well to set properly; avoid overmixing to prevent wateriness.
- Store leftovers promptly to maintain freshness; serve chilled for best taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 37Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 25mgCarbohydrates 6gFiber 3gSugar 2gProtein 1g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Fresh Raspberries (2 cups): For vibrant flavor.
- Lemon Juice (2 tbsp): Fresh, for tang.
- Coconut Milk (½ cup): Unsweetened, for creaminess.
- Stevia (½ tsp): Liquid, for sweetness.
- Vanilla Extract (1 tsp): For aroma.
- Chia Seeds (1 tsp): For added fiber.
- Ice Cubes (1 cup): For chill and thickness.
- Salt (pinch): Enhances flavor; adjust to taste.
- Almond Butter (1 tsp): For richness.
- Mint Leaves (2-3): Fresh, for garnish.
Variations and Substitutions
- Berry Swap: Use blackberries or strawberries.
- Lemon Swap: Use lime juice or omit.
- Milk Swap: Use almond milk or water.
- Sweetener Swap: Replace stevia with monk fruit.
- Vanilla Swap: Use almond extract or omit.
- Seed Swap: Use flaxseeds or omit.
- Ice Swap: Use frozen berries or omit.
- Butter Swap: Use peanut butter or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days; serve chilled.
- Freezer: Freeze in portions for up to 1 month; thaw slightly before serving.
- Reheating: Not recommended; serve cold.
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