Strawberry-Pomegranate Sorbet With Cream

Chef mariajane's Note:

Frozen desserts are a great way to beat the summer heat, but all the fat in ice cream makes it more suitable for an occasional treat. Icy fruit sorbets, on the other hand, rarely have any fat and are loaded with healthy nutrients, so there's no need to feel guilty!! Plus, with a food processor, you can easily make them yourself in just a few minutes. Serve it right away or transfer it to a plastic container and freeze to enjoy later. If you have fresh fruit, such as berries, rinse them and freeze them on trays until they are frozen solid,. Larger fruits should be peeled, cut into smaller piece, then frozen so your food processor can easily purée them. Usually fruit juice is enough to sweeten the sorbet, but if you need to , you can add a little powdered sugar or honey. Fro a creamy treat, instead of using juice, you can freeze 1 cup of low-fat yogut, then process it into the sorbet.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 3 cups frozen unsweetened strawberries
• 1 cup pomegranate juice
• 1⁄3; cup heavy whipping cream

Directions:

1. Place 6 small dessert dishes in the freezer to chill.
2. In a food processor, combine frozen berries, and pomegranate juice. Process until smooth.
3. Transfer to a bowl, cover and place in the freezer for 1 hour to firm.
4. Serve drizzled with cream in chilled dishes. If sorbet has been stored longer and has become hard, let it soften briefly in refrigerator before serving.
5. Chunks of frozen bananas are good for adding a fat-free, cream texture to any frozen fruit blend.