my-journey-to-fitness:

Check out this awesome sherbet recipe.

Only 4 WW+ points!

Mango-Coconut Sherbet

Yield: 6 servings (serving size: about 2/3 cup sherbet and 2 teaspoons coconut)

Recipe Note: The riper the Mango, the better the sherbet. If your mango is not very ripe, make sure and increase the sugar to 3/4 cup.

ingredients:

2 cups cubed peeled ripe mango, about 3 medium mangos
1/2 cup granulated sugar
1 tablespoon fresh lime juice
Zest of 1 lime
1 (13.5-ounce) can light coconut milk
1/4 cup unsweetened flaked coconut, toasted

directions:

Combine cubed mango, sugar, 1 tablespoon lime juice, lime zest and coconut milk in food processor. Process until mixture is smooth, scraping sides as necessary.

Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer’s instructions to soft-serve consistency.

Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm. Sprinkle each serving with coconut.

Nutrition Information: Calories 153. Fat 4. Carb 30. Fiber 2. Protein 0.6
Weight Watchers Points Plus: 4 Points

Adapted from Cooking Light

(via asiaraim)