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Chilled Avocado Lime Sorbet with Minted Quinoa Crunch
Indulge in a refreshing avocado lime sorbet topped with minted quinoa crunch for a nutrient-packed, guilt-free dessert. Try this unique healthy treat!
Delight your senses with a dessert that merges the creamy richness of avocados with the zesty brightness of lime, all topped with a crunchy quinoa surprise. Our Chilled Avocado Lime Sorbet with Minted Quinoa Crunch is not only a feast for your palate but also packed with nutrients. Avocados are rich in healthy fats and fiber, while limes add a vitamin C boost to your diet. This combination makes for a dessert that's both indulgent and nourishing.
This recipe takes a fresh approach to sorbet by incorporating avocados, which add a creamy texture without the need for dairy. The quinoa crunch topping provides a delightful contrast, offering texture and a subtle nutty flavor. Quinoa is packed with protein and essential amino acids, making it a perfect addition to a guilt-free dessert. Whether you're vegan, gluten-free, or just looking for a healthier sweet option, this sorbet is sure to satisfy.
Recipe Overview
🥗 Vegetarian
🌾 Gluten Free
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
320 kcal
per serving
Cuisine
Thai
Indulge in a refreshing avocado lime sorbet topped with minted quinoa crunch for a nutrient-packed, guilt-free dessert. Try this unique healthy treat!
Ingredients
- • ripe avocados: 2
- • fresh lime juice: 1/2 cup
- • maple syrup: 1/3 cup
- • coconut milk: 1/2 cup
- • fresh mint leaves: 1/4 cup, chopped
- • cooked quinoa: 1/2 cup
- • coconut oil: 1 tablespoon
- • chia seeds: 1 tablespoon
- • sea salt: a pinch
Instructions
- 1 Begin by preparing the quinoa crunch. Preheat your oven to 350°F (175°C). In a bowl, mix cooked quinoa, chopped mint leaves, coconut oil, chia seeds, and a pinch of sea salt. Spread the mixture on a baking sheet lined with parchment paper.
- 2 Bake the quinoa mixture in the preheated oven for 10 minutes or until golden and crispy. Stir halfway through to ensure even baking. Remove from the oven and allow to cool completely.
- 3 While the quinoa is cooling, prepare the avocado lime sorbet. In a blender, combine the avocados, fresh lime juice, maple syrup, coconut milk, and a pinch of sea salt. Blend until smooth and creamy.
- 4 Transfer the avocado mixture to a freezer-safe container. Cover and freeze for at least 2 hours or until firm.
- 5 To serve, scoop the chilled avocado sorbet into bowls and sprinkle with the cooled quinoa crunch. Garnish with extra mint leaves if desired.
Serving Suggestions
- • For a delightful presentation, serve your Avocado Lime Sorbet in lime shells or small dessert cups. Pair it with a fresh fruit salad of berries and mango for added color and sweetness. A chilled herbal tea, such as mint or chamomile, complements the dessert's refreshing notes. If you're hosting a dinner party, consider serving a small shot of espresso alongside to balance the creamy and tart flavors with a hint of bitterness. This combination will leave your guests pleasantly surprised and satisfied.
Storage Tips
Store any leftover sorbet in an airtight container in the freezer for up to one week. To maintain its creamy texture, let it sit at room temperature for a few minutes before scooping. The quinoa crunch can be stored separately in an airtight container at room temperature for up to 3 days. Ensure it's cool before sealing to prevent moisture build-up.
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