Wednesday May 30 05:32pmCheck out this awesome sherbet recipe.
Only 4 WW+ points!
Mango-Coconut Sherbet
Yield: 6 servings (serving size: about 2/3 cup sherbet and 2 teaspoons coconut)
Recipe Note: The riper the Mango, the better the sherbet. If your mango is not very ripe, make sure and increase the sugar to 3/4 cup.
ingredients:
2 cups cubed peeled ripe mango, about 3 medium mangos
1/2 cup granulated sugar
1 tablespoon fresh lime juice
Zest of 1 lime
1 (13.5-ounce) can light coconut milk
1/4 cup unsweetened flaked coconut, toasteddirections:
Combine cubed mango, sugar, 1 tablespoon lime juice, lime zest and coconut milk in food processor. Process until mixture is smooth, scraping sides as necessary.
Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer’s instructions to soft-serve consistency.
Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm. Sprinkle each serving with coconut.
Nutrition Information: Calories 153. Fat 4. Carb 30. Fiber 2. Protein 0.6
Weight Watchers Points Plus: 4 PointsAdapted from Cooking Light
