Low Calorie Raspberry Sorbet

Easy Blender Raspberry Sorbet Recipe

This Low Calorie Raspberry Sorbet recipe is just 66 calories per cup, plus it’s vegan and gluten-free. Desserts with raspberries are always pretty and impressive. But this healthy raspberry sorbet is made in a blender, so it’s extra easy too.

Easy Blender Raspberry Sorbet Recipe

Ingredients You’ll Need

  • 5 cups raspberries 
  • ¼ cup unsweetened almond milk 
  • ½ cup zero calorie all-natural sweetener (see recipe card)

Low Calorie Raspberry Sorbet

Easy Blender Raspberry Sorbet Recipe

Healthy Raspberry Sorbet Meal Prep and Storage

Meal Prep: These make great meal prep treats! Simply make the recipe as directed, add to an airtight container and freeze for later.
Storage: Will hold for a month in the freezer.  

Easy Blender Raspberry Sorbet Recipe

Low Calorie Raspberry Sorbet Recipe

Easy Blender Raspberry Sorbet Recipe

Low Calorie Raspberry Sorbet

Lose Weight By Eating
This vegan raspberry sorbet recipe is made in a blender, making it easy and fast.
The healthy raspberry dessert can be made with fresh or frozen raspberries, making it a great low calorie dessert you can make any time of the year.
To make the raspberry ice cream vegan and also creamy, we use metaboliam boosting almond milk. It ads the perfect amount of creamyness without taking away from the sorbet consistency.
5 from 1 vote
Prep Time 5 minutes
Cook Time 0 minutes
Freezing Time: 3 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American, Italian
Servings 5 servings
Calories 66 kcal

Ingredients
 
 

Vegan Raspberries and Cream Sorbet:

Optional Add-Ins:

  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest

Instructions
 

  • Add all the ingredients to a blender and blend until smooth, adding more water as needed to thin.
  • Strain the raspberry sorbet thorugh a fine mesh strainer to remove the seeds.
  • Discard the seeds and pour the sorbet mixture into a 9×9-inch glass or metal dish and freeze for 1 hour.
  • Remove from the freezer and scrape with a fork, then freeze for another hour.
  • Repeat twice: freeze for 2 more hours, scraping twice.
  • Transfer the raspberry sorbet to a plastic container and store in the freezer for up to 1 month.

Nutrition

Serving: 1cupCalories: 66kcalCarbohydrates: 14.8gProtein: 1.5gFat: 1gSaturated Fat: 0gCholesterol: 0mgSodium: 10mgPotassium: 195mgFiber: 8.1gSugar: 5.4gCalcium: 46mgIron: 1mg
Keyword dessert, vegan
Tried this recipe?Let us know how it was!

About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers. 

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.

Nutrition and Calories in Raspberry Sorbet

Easy Blender Raspberry Sorbet Recipe

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Easy Blender Raspberry Sorbet Recipe

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