raspberry and chocolate summer sorbet

summer is coming to a close, so before the transition, i wanted to share a little dessert we've been enjoying over here. it's not quite ice cream...it's more like a sorbet. it's low in the dairy department (for those with dairy intolerances), high in fruit content, and you don't need an ice cream maker. just your blender, food processor, or magic bullet.

raspberry and chocolate summer sorbet

serves 2

ingredients:

• 2 cups frozen raspberries (or mixed berries)
• 1/4-1/2 cup vanilla soymilk
• 1/4 tsp. vanilla extract
• 1 tbsp. honey
• 4 tbsp. cocoa powder
• 1 cup light whipped cream
• 1/4 cup chocolate chips

Start by "pureeing" the berries. Throw them into your food processor or magic bullet and blend until you get a smooth consistency. This may take some stopping and scraping down the sides with a spoon along the way. Add the soymilk and continue to blend. If you are having trouble getting the raspberries blended, the soymilk will help. Next, add the vanilla extract, honey, and cocoa powder. Finish by adding the whipped cream. Transfer to little dessert dishes and top with chocolate chips. enjoy!