Last week, when my parents and aunt and uncle came over for supper, I made these little strawberry sorbet “cupcakes” for dessert. Yummy and sweet, but not too terrible for you! Here’s how I made them…

For the sorbet portion, I used a modified version of this recipe .

INGREDIENTS

2 pounds fresh strawberries
1 tablespoon stevia (or you could use 1/2 cup sugar)
pinch of salt
1 tablespoon cornstarch
1 tablespoon water
3/8 cup lemon juice

DIRECTIONS

Puree your strawberries in a food processor in two batches. Add the puree, stevia, and salt to a medium sauce pan, and heat over medium heat until simmering.

Combine the cornstarch and water. Add to the strawberry mixture, and stir for one minute more. Remove from heat, and stir in the lemon juice.

Refrigerate for at least 2 hours, or until cold.

Add to the bowl of an ice cream maker and churn for 12 to 15 minutes, until frothy. Freeze for at least an hour before serving.

While the sorbet is chilling, make the chocolate shells and whipped cream.

For the shells, melt down 200 grams of dark chocolate in the microwave (50% power at 30 second intervals, stirring after each interval).

Add a teaspoon of chocolate to the bottom of tinfoil-lined baking cups, then refrigerate for a minute or so.

Using a small paint brush, brush the chocolate up the sides of the cup, and refrigerate again for a minute or so. You’ll have to paint the sides at least three times to get the chocolate thick enough.

Once the chocolate is fully set up, remove the baking cups.

For the whipped cream, combine 1 cup of whipping cream, 1 teaspoon vanilla, and 1 tablespoon stevia, and whisk on medium-high speed until soft peaks form.

Then, assemble! Place a scoop of sorbet in each chocolate shell, top with whipped cream, and add sprinkles if desired. Serve immediately. Makes 8 “cupcakes”.

Om nom nom.