Raspberry Sorbet and Pineapple Frozen Yogurt

You can sneak in several servings of fruit to your daily diet by making smoothies, salads with fruit, fruit desserts, pancakes-wherever! How you get them is less important than you actually getting them (within reason, of course-deep frying them then rolling them around in sugar would be a bad idea). You might look at this recipe and think, it has a lot of sugar and she is saying its healthy? Not exactly-but one serving provides about 75% of your daily requirement of vitamin C, 100% of your daily manganese, almost 20% of your calcium requirement and many trace minerals-definitely a healthier replacement for your standard Ben & Jerry's.

Ingredients for Pineapple Frozen Yogurt:
2 1/2 cups pineapple
2 cups non-fat plain yogurt
2 limes (zest + juice)

Ingredients for Raspberry Yogurt:
5 cups (2 1/2 pints) raspberries, washed
1 1/4 cups sugar
1 teaspoon fresh lime juice

To make pineapple frozen yogurt:

Puree pineapple in blender. Blend in 1/2 cup sugar, yogurt, lime zest and juice on low speed.

Freeze in ice cream making according to instructions OR freeze puree until almost solid (check after 2-3 hours). (Note: you do not want to let this freeze solid, but rather into a very firm slush that you can still break up in blender).

Remove from fridge and put 1/2 into blender. Blend to break up ice particles, repeat with remaining frozen puree. Repeat 1 hour later.

Transfer the sorbet to a container and store in the freezer for up to 5 days.

To make raspberry sorbet:

Blend raspberries with sugar and lemon juice until smooth.

Strain the mixture over a large bowl to remove seeds, pushing gently with the back of a spoon to help the process along.

Freeze in ice cream maker according to instructions OR freeze seedless puree until almost solid (check after 2-3 hours). (Note: you do not want to let this freeze solid, but rather into a very firm slush that you can still break up in blender).

Remove from fridge and put 1/2 into blender. Blend to break up ice particles, repeat with remaining frozen puree. Repeat 1 hour later.

Transfer the sorbet to a container and store in the freezer for up to 5 days.

To serve, soften in the fridge for 15-20 minutes before serving. Scoop one of each into martini glass r other decorative glassware. Garnish with mint and fresh raspberries if desired.

Makes 5-6 servings.