Single-serve blueberry lime sorbet with walnut banana frozen dessert

Icy, tart blueberries and lime combine with smooth and creamy frozen bananas for a quick, simple, but elegant dessert.


2T agave nectar, divided
1 1/4 cup heaping frozen blueberries
1T lime juice
1 cup bananas, peeled and frozen
1T chopped walnuts


For the blueberries, combine 1T agave nectar, lime juice and blueberries.
Puree until smooth.
Freeze for at least 30 minutes to setup.
For the bananas, combine 1/2T agave nectar, bananas and walnuts.
Puree until the bananas are smooth.
Add additional agave to taste depending on the ripeness of the bananas.
Add the blueberries to a cup.
Spoon the bananas over top.
Serve immediately.

Gingerbread frozen dessert swirled with raspberry sorbet

A rich combination of flavours and textures. Adjust the spice and sweetener to your taste.


For the bananas
2 medium, very ripe frozen bananas (about 1 1/4 cups)
1/2T blackstrap molasses (or to taste — I use 1T)
1-2t fresh ginger, grated and minced (or more to taste, I use 2t)
1/4t dried, ground cinnamon (I use 1/2t)
A tiny pinch cloves
1/2t vanilla extract

For the raspberries
1 1/2 cups frozen raspberries
2t lemon juice
1t chopped walnuts
Additional sweetener to taste (stevia, maple syrup, agave nectar, etc.)

Optional: 1t powdered maca root. Replace the walnuts with pistachios, peanuts, or sunflower seeds.


Make the bananas first. Blend the ingredients up but not including the raspberries till smooth. Let stand a minute to let the flavors soften. Freeze the bananas while you blend the raspberries with the lemon. Stir 1/4 cup of the bananas with the raspberries to marble. Sweeten to taste. Spoon out the raspberries, then the bananas. Garnish with walnuts and serve.