Tropical Banana Splits

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:

1. In small nonstick skillet, toast coconut over medium heat, stirring frequently.
2. To serve, on each of 4 dessert plates (oval if possible), arrange 2 banana quarters, cut sides up, on opposite sides of plate.
3. Place 1/4-cup scoop each of passionfruit and raspberry sorbets between banana quarters.
4. Top with 4 slices kiwifruit and sprinkle with 1 tablespoon toasted coconut and serve.