This frosty “sorbet” is made with only frozen fruit and has no added sugar, no fat, and is much lower in calories than traditional ice cream. Serve topped with our chocolate magic shell for a decadent treat!
Yield 4 servings
Prep time 10 minutes
Total time 20 minutes
Ingredients
4 each Bananas (overripe and frozen)
1 cup Frozen strawberries
(about 4-5 whole)
Directions
1. Gather all ingredients and equipment.
2. Remove bananas and strawberries from freezer and allow them to sit at room temperature for 5-7 minutes.
3. Cut bananas and whole strawberries into slices then place them into a high-speed blender.
4. Blend until smooth and creamy. It takes a while, so be patient and just keep blending. You may need to stop blending and scrape the sides of the blender down a few times to ensure that the mixture is fully combined and smooth.
5. Enjoy immediately or transfer to a container with a tight-fitting lid and freeze. Before serving, allow to sit for a few minutes until the sorbet becomes scoopable.
Chef’s notes
Using bananas as the base for this sorbet ensures a rich, creamy consistency. This recipe can be modified with other mix-ins besides just strawberries. You can use frozen mango or peaches, too! We also like bananas with 2 tbsp. cocoa powder or a little cinnamon, vanilla extract, or ginger. You could also fold in mini chocolate chips after blending.

For the Grits: 1 head Cauliflower 1 ½ cups Water 1 cup Milk, 1% or reduced fat 1/4 tsp Kosher Salt ½ cup Grits, yellow or white 1 Tbsp Unsalted Butter, softened 2 Tbsp Parmesan Cheese, shredded ½ cup Cheddar Cheese, reduced fat, shredded 1/8 tsp Cayenne Pepper ½ tsp Smoked Paprika ¼ tsp Black Pepper

For Garnish: 1 each Lemon, cut into wedges 2 each Green Onions, thinly sliced

For the Shrimp: 1 lb. Shrimp, peeled and deveined 1 Tbsp Salt-free Creole Seasoning (separate recipe) 1 Tbsp Olive Oil, divided 1 each Onion, yellow, small dice 1 each Bell Pepper, red, small dice 2 each Celery Stalk, small dice 4 cloves Garlic, fresh, minced 1 Tbsp Worcestershire Sauce 2 cup Vegetable or Seafood Stock, homemade or no-salt added 1/8 tsp Cayenne Pepper 1/4 tsp Kosher Salt 2 tsp Cornstarch 3 tsp Water

DIRECTIONS Gather all necessary equipment and ingredients. For the grits: 1. Remove the outer leaves and the inner stalk of the cauliflower. Place in a food processor or blender and pulse until cauliflower is in small pieces, resembling the size of grits. 2. In a large pot, combine the water, milk, and salt and place on stovetop over medium heat and bring to a boil. Reduce to a simmer. 3. When liquid is simmering, add the chopped cauliflower and cook until softened, stirring occasionally, about 7 minutes. 4. Once cauliflower begins to soften, add the grits and cook for 5 more minutes, stirring often to prevent sticking. Cook the mixture until the grits are creamy. If too thick, add a little water. 5. Remove the pot from the heat and slowly mix in the butter, cheeses, cayenne, smoked paprika, and black pepper.

INGREDIENTS 6 large Eggs ½ cup Water 1 Tbsp (¼oz) Parmesan Cheese, grated 1 tsp Oregano, dried ½ tsp Kosher Salt 2 tsp Olive Oil ½ each Onion, diced ½ each Red Bell Pepper, diced 2 cups Baby Spinach, roughly chopped 2 Tbsp Feta Cheese, crumbled DIRECTIONS 1. Gather all necessary equipment and ingredients. Preheat oven to 350°F and line a muffin pan with paper liners then spray the liners with nonstick cooking spray and set aside. 2. Crack the eggs into a medium mixing bowl and whisk until well combined. Add the water, parmesan cheese, and oregano, stirring to combine. Set aside. 3. In a medium sauté pan, heat the oil over medium heat. Once hot, add the onions and bell pepper and sauté until the onion is translucent and lightly browned, about 3-5 minutes. Remove from the heat and allow the mixture to cool slightly. 4. Divide the onion and pepper evenly among the prepared muffin cups. Add the chopped spinach evenly to the cups. Using a ladle, pour the egg mixture into the muffin tins, filling each one to ¾ full. Sprinkle the feta cheese over each cup. 5. Bake until the egg mixture is firm and reaches 165°F, about 20-25 minutes. 6. Allow frittata cups to rest for 5 minutes before serving.