Canned Fruit Sorbet
This luscious, fat-free and quick to prepare dessert uses a pantry staple -- canned fruit.
You'll need:
- 1 can of fruit in heavy syrup (peaches, pears and cherries all work nicely). Allow 4 oz. (120 mL) of canned fruit for each serving. (A 16 oz. (475 mL) can will serve 4 adults.)
- freezer
- food processor
The next day, remove the can from the freezer. Immerse the entire can in a sink of hot water for 2 to 3 minutes.
Open one end of the can and dump into a food processor. (Depending on the can, you may need to open the bottom end as well, to push out the contents.) Cut the frozen fruit into 5 to 6 large chunks (or smaller as needed; some fruits freeze harder than others due to water content).
Puree in food processor until smooth. If desired add a tablespoon of lemon juice and sugar to taste.
Serve soft, or pack into a container and freeze for 1 hour, until scoop-able.
*note -- cans may bulge slightly upon freezing, from expansion of contents, but should still be open-able.
Frozen Yogurt Pie
Simple and sweet -- creamy to eat! Tip: frozen yogurt pies can be made in advance and will keep in your freezer, nicely, for a month or more.
For 1 pie you'll need:
- 1 prepared graham cracker pie crust (homemade or store bought)
- 16 oz. (475 mL) fruit flavored yogurt (you can use homemade yogurt, add vanilla and some honey, or other sweetening)
- 2 cups (475 mL) sweetened whipped cream or non-dairy whipped topping
- 8 oz. (240 mL) jam (a flavor compatible with the yogurt)
Combine 1/2 of the jam with the yogurt. Fold yogurt into the whipped cream/topping. Scoop into pie crust, adding a spoonful of remaining jam here and there. When all of the yogurt/whipped topping and jam have been added to the crust, use a table knife to swirl in the jam.
Freeze for 4 hours. Serve frozen.
