Raspberry banana sorbet cups

This garnet-coloured sorbet is a perfect finish to a holiday meal. You can make the phyllo cups ahead so they’re ready to fill.
by Emily Richards PH Ec.
80 cal Serves 6
Prep time 0h 5m
Cook time 0h 4m
Total time 0h 9m
Raspberry banana sorbet cups

Ingredients

Directions

  1. Step 1

    Lay one sheet of phyllo on work surface and spray lightly with cooking spray. Sprinkle with half of the cinnamon. Lay second sheet on top and repeat spray, sprinkle remaining cinnamon. Top with remaining phyllo and spray with cooking spray.

  2. Step 2

    Using a sharp knife cut phyllo into 12 equal pieces. Top 1 square with another, turning a quarter turn to create a flower shape and press into a muffin tin. Repeat with remaining squares to create 6 phyllo cups. Bake in preheated 400° F (200°C) oven for 3 to 4 minutes or until golden. Let cool completely.

  3. Make ahead: Cups can be made up to 1 day ahead.

  4. Step 3

    Place banana and icing sugar into food processor and puree until smooth. Add raspberries and puree until smooth, soft sorbet forms. Spoon sorbet into cups and garnish with mint if desired.

Tips

  • You can make the sorbet up to 3 days ahead and keep frozen in an airtight container. Sorbet will need to soften before serving.

Nutritional information

Per serving (1 of 6)

Calories
80
Protein
1 g
Sodium
47 mg
Potassium
151 mg
Total fat
1 g
Saturated fat
0 g
Cholesterol
0 mg
Carbohydrates
18 g
Fibre
3 g
Sugars
7 g
Added sugars
2 g

Recipe developed by Emily Richards, PH Ec. © Heart and Stroke Foundation 2013.

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