Old Favorite, New Twist

Have you tried the Kitchn's amazing banana ice cream? It doesn't get much easier than this--slice a banana into coins, pop them in the freezer for 30 minutes, dump them into a food processor, and in mere seconds you have banana ice cream that is out of this world. My friend Sara posted about it ages ago. I make it all the time, I tell everyone about it, but I wanted to give it a new edge, aside from the spoonful of peanut butter I so often use. I wanted something a little brighter, more summery.

I saw a recipe for raspberry sorbet (in Real Simple, I believe) using the same method: frozen raspberries, straight from the freezer, into the food processor. Why not mix them? (lightbulb turns on)

So I did. I was going to try to be patient and do a nice layered effect in my new mini-trifle bowls (clearance at Williams-Sonoma outlet!) but I couldn't wait. It smelled delicious and I just mixed it all together. Freaking. Yum. It's like the best smoothie you ever had, in soft serve form! And it's just two ingredients taken straight from the freezer! This little dish was gone in no time. Next time I'll make it look more artsy, but either way you make it, it's soooo good, so bright, so tangy!

These raspberries were super-tart, so I did add just a dash of granulated Splenda to them, but a dash, just enough to take the edge off their bite.

Isn't that raspberry sorbet just gorgeous? You could absolutely serve it on its own, but I was in a mood to mix it up with an old favorite. Happy/Healthy Eating!