Ingredients:
1/4 cup shredded coconut
2 ripe medium bananas, peeled and each cut lengthwise in half, then crosswise into quarters
1 cup fat-free passionfruit sorbet
1 cup fat-free raspberry sorbet
2 medium kiwifruit, peeled and each cut crosswise into 8 slices
Method:
In small nonstick skillet, toast coconut over medium heat, stirring frequently.
To serve, on each of 4 dessert plates (oval if possible), arrange 2 banana quarters, cut sides up, on opposite sides of plate.
Place 1/4-cup scoop each of passionfruit and raspberry sorbets between banana quarters.
Top with 4 slices kiwifruit and sprinkle with 1 tablespoon toasted coconut and serve.
