Avocado Sorbet
Ingredients
- 2 cups unsweetened almond milk
- 2 ripe avocados
- 3/4 cup Allulose or other natural sweetener
- 2 TBS lime juice
- 1 tsp mango extract or other extract
- 1/2 tsp Redmond Real salt keeps it soft
Instructions
- Place the ingredients in a food processor (I use my beloved BlendTec blender, on sale now!) and puree until very smooth.
- Transfer the mixture to the chilled container of your ice cream machine (click HERE to find the one I love...I make ice cream so much, I broke mine and they sent me a new one for FREE! It is also 1/2 off now.) and make according to the manufacturer's instructions.
- Once complete, transfer to a chilled container and store in the freezer.
- NOTE: If you taste the sorbet after freezing and find the amount of sweetness is not right, adjust the level of sweetener, and then refreeze the sorbet. The sorbet is not affected by thawing and refreezing
Notes
NUTRITIONAL COMPARISON (per serving)
Haagan Daas Fat Free Sorbet = 240 calories, 0g fat, trace protein, 60g carbs, 2g fiber (58 effective carbs)
"Healthified" Sorbet = 146 calories, 13.2g fat, 2g protein, 8.2g carbs, 5.8g fiber (2.4 effective carbs)
Haagan Daas Fat Free Sorbet = 240 calories, 0g fat, trace protein, 60g carbs, 2g fiber (58 effective carbs)
"Healthified" Sorbet = 146 calories, 13.2g fat, 2g protein, 8.2g carbs, 5.8g fiber (2.4 effective carbs)