Karri Anne CameronPeach Strawberry Pie Sorbet
Makes 4 servings
Macros: 325 cal, fat 18g, carbs 40g, protein 4g, fibre 3g
Ingredients:
4 peaches ripe, peeled and sliced
1 cup strawberries stems removed
1 can coconut milk full fat
1/4 cup honey or sweetener of choice
2 tbsp lemon juice
3 graham crackers, crushed gluten free
Directions:
Chill a loaf pan or container in the freezer for 30 minutes prior.
Place all the ingredients (except crackers) into a blender or food processor and blend on high until smooth. Stir in the cracker bits and transfer to the chilled loaf pan. Cover and freeze for at least 4 hours. Remove and let sit at room temperature for 20 minutes before serving or (if using a glass loaf pan) place in the microwave on 50% power for 1-2 minutes or until soft enough to serve
