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Chocolate Sorbet with Cinnamon and Vanilla Recipe |
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A lowfat frozen dessert that's richly chocolate? Of course. This one is delicately accented with cinnamon and vanilla. Cocoa powder not only give flavor without far, but nutrition; it's rich in magnesium and copper, both of which tend to be in low supply in the American food supply. It's almost a virtuous dessert!
We made it in an ice cream maker (Donvier makes a nice one), but you can make it without: Instead of the last step, just pour liquid into plastic ice cube trays. Freeze until hard, about three hours, then let stand at room temperature a few minutes. Process in the bowl of a food processor a few times, until it reaches the desired consistency.
Ingredients: 2 cups water 1/2 cup evaporated skim milk 1/3 cup light corn syrup 1/3 cup sugar pinch of sugar 2 (3-inch) sticks cinnamon 1/3 cup unsweetened cocoa powder 2 ounces finely chopped unsweetened chocolate 2 teaspoons vanilla extract
Method: Combine water; skim milk, corn syrup, sugar, salt and cinnamon in a saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat and cool completely. Remove cinnamon sticks.
Whisk in cocoa and chocolate; cook over low heat, stirring constantly until smooth. Let cool completely. Stir in vanilla.
Freeze sorbet in an ice cream maker.
Per Serving(1/2 serving): 160 Calories, 5 g Fat (3 g Saturated), 1 mg Cholesterol, 85 mg Sodium,3 g Protein, 30 g Carbohydrates |
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