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But you don't need sugar to make a yummy sorbet. Just drop a package of your favorite frozen fruit in the blender.
Most often, I use half frozen mango and the other half could be either some silken tofu (that's the softest kind) or some cooked sweet potato or butternut squash or - my wife's preference - carrots (notice the color theme?). I thin it out with rose water or carrot juice or soy milk, just enough to let the fruit and veg blend thoroughly in a thick paste, top it with some nutmeg and a few fresh blueberries, dish it out into some cups, and pop it back into the freezer to chill for an hour or so. It is surprisingly, perfectly sweet without a grain of sugar.
But, again, any frozen fruit can work as the basis for an unsweetened but deliciously sweet and healthy sorbet, according to your own creativity.
In terms of fat, yes. In terms of sugar, absolutely not.
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