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Peach Strawberry Pie Sorbet

Makes 4 servings

Macros: 325 cal, fat 18g, carbs 40g, protein 4g, fibre 3g


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


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






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