Spiked Strawberry Sorbet

Spiked Strawberry SorbetIngredients:
4 cups organic frozen strawberries
1/4 cup fresh organic lime juice
2 shots tequila

 

 

 

As the weather gets warmer, we find ourselves gravitating more and more to lighter meals, fruits and frozen treats. This frozen beauty is made of frozen strawberries and fresh lime juice. The addition of tequila is entirely optional. Place the frozen strawberries into your blender along with the tequila and lime juice. Blend until the berries are completely smooth. You can add additional water if more liquid is needed to blend properly, but the ultimate goal is for a sorbet texture once complete. This can be placed back into the freezer to firm up if necessary.  I served ours in ball jars, but this could easily be scooped into a dish as well.

Avocado Cream Tarts

Avocado Cream TartsIngredients:

Crust:
1/2 cup mixed nuts

Filling:
2 avocados
1/2 cup coconut cream
1/4 cup lime juice
1 tsp vanilla
2 packets stevia

Topping:
2 cups blueberries
2 packets stevia

Place a can of coconut milk in the refrigerator to allow the liquid and “cream” to separate. While the coconut milk is cooling, put 1/2 cup of mixed nuts into the food processor and process until they start to clump.  You can add an optional pinch of stevia to the nuts if you prefer a sweeter crust for your tarts.

Press the ground nuts into the bottom of each tart mold.

Place the meat from two medium sized avocadoes into the food processor with 1/4 cup of lime juice and 2 packets of stevia. Open the can of coconut milk and remove only the thick white “cream” from the top and set aside the liquid for use in a smoothie or other recipe later. Place the coconut “cream” into the food processor with the other ingredients and mix until smooth.

Pour the filling neatly into the tart molds and place into the freezer for a half hour or so to set them. After they have taken shape, you can unmold them and transfer them to the fridge.

To make the topping, place 2 cups of blueberries along with 2 packets of stevia into a small saucepan. Simmer until the berries have begun to break down and the sauce starts to thicken. Allow to cool before pouring over the tarts.

Credit for the idea of putting together avocados and coconut goes to the lady behind the Sweetly Raw blog: http://www.sweetlyraw.com/2012/03/greeeen-cheesecake.html