Nothing beats the refreshing taste of homemade fruit sorbet on a hot summer day. These Fruit Sorbets are not only easy to make but also free from refined sugars, dairy, and gluten, making them a healthy and delicious alternative to store-bought ice creams. With just a few simple ingredients and a blender, you can whip up these fruity treats in no time, bringing the best of seasonal fruits straight to your table.

Banana Sorbet: Bananas are the backbone of many sorbet recipes, providing a naturally creamy texture that makes your sorbet rich and satisfying without the need for dairy. Bananas are also packed with potassium and fiber, helping to keep you full and energized while enjoying a sweet treat.

Mango Sorbet: The tropical sweetness of mangoes shines through in this sorbet, offering a burst of flavor with every bite. Mangoes are rich in vitamins A and C, which are essential for skin health and immune function, making this sorbet not just delicious but also nourishing.

Strawberry Sorbet: Strawberries bring a vibrant color and a tangy sweetness to this sorbet. Packed with antioxidants, particularly vitamin C, strawberries help combat inflammation and support overall health, making them an excellent choice for a refreshing sorbet.

Pineapple Sorbet: Pineapple adds a tropical flair to your sorbet with its sweet and slightly tangy flavor. Rich in bromelain, an enzyme that aids digestion, pineapple is not only tasty but also beneficial for your digestive health, making this sorbet a treat you can feel good about.

Chocolate Banana Sorbet: For those who love a chocolatey treat, this sorbet combines the richness of cocoa with the natural sweetness of bananas. Cocoa is rich in antioxidants and can help boost your mood, making this sorbet a delightful and indulgent way to satisfy your chocolate cravings.

Let’s dive into these simple and delightful sorbet recipes!

Ingredients

Banana/Nuts Sorbet:

• 2 cups frozen banana (270 g)
• 2 tbsp. peanut butter
• 3 tbsp. coconut milk
• 30 g walnuts

Mango Sorbet:

• 2 cups frozen mango (280 g)
• 3 tbsp. maple syrup

Strawberry Sorbet:

• 2 cups frozen strawberry (280 g)
• 3 tbsp. maple syrup

Pina Colada Sorbet:

• 2 cups frozen pineapple (260 g)
• 1 tbsp. shredded coconut
• 3 tbsp. maple syrup
• 3 tbsp. coconut milk

Chocolate Sorbet:

• 2 cups frozen banana (265 g)
• 2 tbsp. cocoa powder
• 50 g dark chocolate

Directions

1. Combine frozen fruit and other ingredients in a blender.
2. Blend until smooth and creamy.
3. Adjust sweetness to taste.
4. Transfer mixture to a freezer-safe container.
5. Freeze for 4-6 hours until firm.
6. Serve and enjoy your delicious homemade sorbets!

Nutritional Information

• Per 1 Serving: Not provided here, as the ingredients vary for each sorbet.

Notes

• You can make this kind of natural and refreshing sorbet from any fruit you like.
• Store in individual containers for up to one month in the freezer.

Prep Time and Servings

• Prep Time: 15 minutes for each sorbet
• Servings: 3-4 servings for each sort

Storage and Recommendations

• Storage: Store these sorbets in individual airtight containers in the freezer for up to one month.
• Recommendations: These sorbets are perfect for a light dessert after a meal or a refreshing treat on a hot day. Mix and match your favorite fruits to create new and exciting flavors.

Prepare to be blown away by the rich and decadent flavors of these Sweet Potato Brownies—a healthier twist on the classic treat. These brownies are made with nutritious sweet potatoes and wholesome ingredients, offering the perfect guilt-free indulgence to satisfy your chocolate cravings.

Sweet potatoes are a fantastic addition to baked goods, providing natural sweetness, moisture, and a fudgy texture without the need for excessive sugar or butter. Rich in vitamins A and C, fiber, and antioxidants, sweet potatoes not only contribute to the delicious taste of these brownies but also bring a host of health benefits to the table. When combined with cocoa powder and dark chocolate, they create a luscious, chocolatey dessert that feels indulgent but is actually packed with nutrients.

These brownies are perfect for anyone looking to enjoy a delicious dessert without the guilt. With less sugar and fat than traditional brownies, they offer all the flavor and texture you crave while keeping things on the healthier side. Whether you’re making them for a special occasion or just because, these Sweet Potato Brownies are sure to become a favorite in your household.

Let’s dive into the recipe!

Ingredients

• 300 g sweet potato
• 2 eggs
• ½ cup wheat flour
• ½ cup coconut sugar (or other sugar of your choice)
• ¼ cup cocoa powder
• 60 g butter
• 60 g dark chocolate chips
• ¼ tsp. salt
• 1 tsp. baking powder

For Garnishing:

• 20 g dark chocolate chips
• 20 g white chocolate chips

Directions

1. Steam or boil sweet potatoes until tender, then mash.
2. Mix mashed sweet potatoes with eggs and coconut sugar until smooth.
3. Melt butter and chocolate chips together, then add to sweet potato mixture.
4. Sift together flour, cocoa powder, salt, and baking powder, then add to wet mixture.
5. Fold in chocolate chips.
6. Spread batter into a baking pan and sprinkle chopped chocolate on top.
7. Bake at 350°F (175°C) for 35-40 minutes or until well cooked through.
8. Allow to cool, then cut into squares and enjoy your Sweet Potato Brownies!

Nutritional Information

Per 1 Serving:

• Energy: 196 calories
• Protein: 3.79 g
• Fat: 8.96 g
• Carbohydrates: 27.19 g
• Fiber: 1.9 g

Notes:

• Sweet potato gives the fudgy side to these amazing brownies.
• Store in an airtight container on the counter or in the fridge for 1 week or for up to one month in the freezer.

Prep Time and Servings

• Prep Time: 30 minutes
• Baking Time: 40 minutes
• Servings: 9 servings

Storage and Recommendations

• Storage: Store these brownies in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.
• Recommendations: These brownies are perfect on their own, but you can also top them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.