Sorbet Vanilla-Almond

sorbet vanilla

This frozen dessert is usually made with heavy cream or ice cream. But you can say ciao to the calories, because our version is made with fat-free vanilla frozen yogurt and part-skim ricotta cheese.

  • 1 (8- ounce) container part-skim ricotta cheese
  • 1/3 cup xylitol
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1/8 teaspoon ground nutmeg
  • 2 pints fat-free vanilla frozen yogurt, softened
  • Nutmeg (optional)
  • Toasted almonds (optional)


  1. Combine the ricotta, xylitol, vanilla, almond extract, and the nutmeg in a food processor. Pulse until the mixture is smooth, about 5 seconds. Add the frozen yogurt and pulse to combine, about 5 seconds longer.
  2. Transfer the mixture to a 9 x 13-inch metal baking pan or a shallow plastic tub and cover with plastic wrap or a lid. Freeze until partially frozen, about 3 hours.
  3. Line a 12-cup muffin tin with foil liners.
  4. Transfer the mixture to a food processor and pulse until almost smooth. Do not over process. Spoon the mixture into the cups, cover, and freeze until firm, about 3 hours longer. Let stand at room temperature 10 minutes to soften and sprinkle with additional nutmeg and almonds (if using) before serving.


Nutrition Per Serving

Serving size: (1/2 cup)

100 Cal, 2g Fat, 1g Sat Fat, 6mg Chol, 54mg Sod, 14g Carb, 0g Fib, 4g Prot, 352mg Calc



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