Hawaiian Isle Sorbet
- 2 pineapple slices canned in own juice
- 1/2 cup raspberry sorbet
- 2 tablespoons nonfat whipped topping
Place one slice of pineapple on a dessert plate. Using a melon baller, scoop out 4 or 5 small balls of sorbet.
Top with a twisted pineapple slice. Garnish with whipped topping and serve at once.
This recipe yields 1 serving.
Exchanges Per Serving: 3 1/2 Carbohydrate.
Nutrition Facts: Calories 204; Calories from Fat 1; Total Fat 0g; Saturated Fat 0g; Cholesterol 0mg; Sodium 11mg; Carbohydrate 50g; Dietary Fiber 1g; Sugars 46g; Protein 1g.