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If you are looking for a simple, fat-free, dairy-free, low calorie fruit sorbet with no added sugar, you’ll want to give this 2-Ingredient Apricot Sorbet a try.
Using apricot halves canned in juice and a little almond extract, you can whip up a batch in no time. But be sure to plan ahead because the mixture will need at least 4 hours, or possibly more, in order to completely freeze, before it can be blended and served.
If you were planning to make a fresh fruit sorbet from scratch, you’d need to prepare the fruit, then make a sugar syrup and cook the fruit in the sugar syrup until it practically melts, or process the fruit with the sugar syrup until smooth. But you can skip these steps and use apricot halves canned in fruit juice (mine were packed in apricot juice and pear juice concentrate with no added sugar) which gets you to the same place.
Then just process, freeze, process again and serve—that’s really all there is to it!
How Many Calories and Weight Watchers Points in 2-Ingredient Apricot Sorbet?
According to my calculations, each generous 1/2-cup serving has about 56 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Fat-Free Apricot Sorbet, Step by Step
Step 1: Gather and prepare all ingredients.
Step 2: Add the apricots with their juice and the almond extract to a high-powered blender (affiliate link) or food processor (affiliate link) and process until completely smooth.
Step 3: Pour the mixture into a shallow freezer-proof container and freeze at least 4 hours, or until completely frozen.
Step 4: Cut into cubes
and add to a high-powered blender or food processor, and process until smooth and creamy.
Step 5: Serve immediately.
Step 6: Store any leftovers in the freezer. If the mixture freezes to solid again, simply puree again before serving.
Recipe Notes
If you can’t find canned apricot halves in juice, you can also use those packed in light syrup or heavy syrup (just be sure to adjust your WW Points accordingly).
You might be surprised to see this recipe using almond extract. But this secret taste pairing works so well because of the apricot pits, which contain a kernel that apparently tastes just like an almond! And this makes sense since both almonds and apricots (along with cherries, peaches and plums) belong to the same “stone fruit” family known as the prunus family.
Serving Suggestions
Enjoy this smooth and creamy fruit sorbet plain, or with your favorite cookies. Crushed meringues, candied fruit, mini chocolate chips would all make great accompaniments. I like to enjoy my apricot sorbet with a simple chocolate flavored coconut roll, which is a very light wafer-like cookie (pictured below).
Ways to Use Leftovers
Store any leftover sorbet in a freezer-safe container. If it freezes solid again, just puree it before serving.
If you’ve made this Low-Calorie Apricot Sorbet, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Apricot Sorbet Recipe
Equipment
Ingredients
- 2 cans (15 ounces each) apricot halves packed in juice
- 1/4 teaspoon almond extract
Instructions
- Add the apricots with their juice and the almond extract to a high-powered blender (affiliate link) or food processor (affiliate link) and process until completely smooth.
- Pour the mixture into a shallow freezer-proof container and freeze at least 4 hours, or until completely frozen.
- Cut into cubes and and to a high-powered blender or food processor, and process until smooth and creamy.
- Serve immediately.
- Store any leftovers in the freezer. If the mixture freezes to solid, simply puree again before serving.
Notes
(Must be logged into WW on a smartphone or tablet.) 1 PointsPlus (Old plan) If you can’t find canned apricot halves in juice, you can also use those packed in light syrup or heavy syrup (just be sure to adjust your WW Points accordingly). You might be surprised to see this recipe using almond extract. But this secret taste pairing works so well because of the apricot pits, which contain a kernel that apparently tastes just like an almond! And this makes sense since both almonds and apricots (along with cherries, peaches and plums) belong to the same “stone fruit” family known as the prunus family.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Almost from Scratch: 600 Recipes for the New Convenience Cuisine (affiliate link) by Andrew Schloss
