Lemon-Peppermint Sorbet with Fresh Peaches and Raspberries

Evan Treadwell | Delicious Living

This recipe, from Executive Pastry Chef Benjie Puga, is very versatile; any fresh stone fruit can be added to or substituted for the peaches. If you don’t have time to make sorbet, use your favorite purchased lemon sorbet or frozen Greek yogurt.



 PER SERVING: 144 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 38g carb, 2g fiber, 1mg sodium