Frozen Banana-Mexican Chocolate Sorbet

Ingredients:

• 3 medium bananas
• 2 tbsp. water
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. granulated sugar (optional)
• 1 tbsp. bittersweet chocolate chips

Makes 4 Servings (1/2 cup per serving)

1.  Peel 3 medium bananas  and cut into 1 inch pieces. Place banana slices in a waxed-paper-lined 15 X 10 X 1-inch baking pan. Cover and freeze for 1 1/2-2 hours or until completely frozen.
2. In a food processor, combine frozen bananas, water, cinnamon, nutmeg, chocolate and sugar (if using). Cover and process until nearly smooth, leaving some small bits of hard chocolate. Freeze for at least 2 hours. Garnish with fresh mint leaves, if desired.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Warm weather is approaching and you have that craving for ice cream. You can have your ice cream, sherbet or sorbet and eat it too.  My gelato/sorbetto cookbook is on loan I was craving ice cream and this recipe looked to good to pass up. I like to think of this sorbet as Sonoma meets South Beach because I added the cinnamon, nutmeg and a touch of sugar for a more Mexican flavor. It was worth it. The riper the fruit, the sweeter the sorbet will be. I call this sorbet Sonoma meets South Beach because the original recipe came from the Sonoma Diet and it's South Beach because there's a South Beach Diet recipe called Mexican Chocolate Bananas. Mexican Chocolate bananas are delicious and even more delicious as a sorbet. Just because you're on a diet it doesn't mean you can't enjoy homemade sorbet.