Cuisinart The Fruit Scoop ICE-31, Instruction And Recipe Booklet

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8
Apricot-Almond “Sorbet”
While we suggest apricots, this is best made with very
ripe, seasonal fruit. If apricots are not available, any other
ripe stone fruit will work — peaches and nectarines being
the best alternatives.
Makes about 3½ cups
2 pounds apricots, pitted and cut into 1-inch
pieces (or you may use other stone fruit, such
as peaches and/or nectarines − both should
be peeled and pitted)
2 tablespoons Simple Syrup (see recipe, page
11) or honey (optional, based on sweetness of
the fruit)
¼ teaspoon almond extract
¼ cup toasted, sliced or chopped almonds
1. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, put the apricots, simple
syrup or honey (if using) and almond extract into the
frozen freezer bowl.
2. Once the apricot mixture is frozen, but still soft,
about 18 minutes, slowly add the almonds to the
churning mixture. Once all have been added, allow
to churn to fully mix for an additional 1 or 2 minutes.
Nutritional information per serving (based on ½ cup):
Calories 87 (20% from fat) • carb. 17g • pro. 3g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 1mg
• calc. 26mg • fiber 3g
Banana Chip “Ice Cream”
So creamy and delicious — hard to believe
it is not ice cream!
Makes about 4 cups
1 tablespoon honey
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
Pinch kosher salt
6 medium to large, ripe bananas,
cut into 1-inch pieces
2 ounces semisweet or bittersweet chocolate,
chopped (if using chips, about
1
⁄
3
cup)
1. Mix the honey, vanilla, cinnamon and salt together in
a small measuring cup or bowl. Set aside.
2. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, put the bananas into the
frozen freezer bowl and then follow with the
combined honey mixture.
3. While the bananas are churning, melt the chocolate
and keep warm; reserve.
4. Once the banana mixture is frozen, but still soft,
about 15 minutes, slowly drizzle or spoon in the
melted chocolate to the churning mixture. Once all
has been added, allow to churn to fully mix for an
additional 1 or 2 minutes.
Nutritional information per serving (based on ½ cup):
Calories 126 (18% from fat) • carb. 27g • pro. 1g
• fat 3g • sat. fat 1g • chol. 0mg • sod. 17mg
• calc. 6mg • fiber 3g
Simple Fruit “Sorbet”
Keep the bananas, but use any other favorite fruit to
come up with your own blend. Bananas are a good base
and lend a creaminess to almost any combination.
Makes about 3 cups
2 cups ripe bananas (about 1½ medium
bananas), cut into 1-inch pieces
2 cups mango (about 1 medium mango), cut
into 1-inch pieces
1 cup strawberries, hulled and halved
1. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, put all of the fruit into the
frozen freezer bowl.
2. Allow to churn until desired consistency, about 15 to
20 minutes.
Nutritional information per serving (based on ½ cup):
Calories 70 (5% from fat) • carb. 17g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg
• calc. 13mg • fiber 2g
Kiwi-Lime Pucker
Sweet and sour, this kiwi sorbet is a refreshing,
low-calorie dessert.
Makes about 3½ cups
¼ cup Simple Syrup (see recipe, page 11)
1 teaspoon fresh lime juice