7
FRESh STRAwBERRY SORBET
Serve fresh strawberry sorbet in a chocolate candy cup.
Preparation: 1½ hours (active, about 15 to 20 minutes); 20 to 25 min-
utes chilling time, plus additional time, for firmer consistency.
Makes about eight servings.
²∕³
cup sugar
²∕³
cup water
3
tablespoons corn syrup
360
grams fresh strawberries, stems removed, litreered
3
tablespoons fresh lemon or lime juice
Bring the sugar and water to a boil in a medium saucepan. Reduce
the heat and simmer without stirring until the sugar is completely dis-
solved. Transfer to a bowl and let cool completely.
Combine the strawberries and lemon juice in a food processor fitted
with the metal blade. Pulse to chop the strawberries, about 15 to 20
times, then process until the strawberries are completely puréed,
1 to 2 minutes. Combine strawberry purée with the cooled sugar
syrup and corn syrup. Chill for 1 hour or longer.
Turn the machine on. Pour the strawberry purée mixture into the
freezer bowl and mix until the mixture thickens, about 20 to 25 min-
utes. The
sorbet will have a “soft serve” texture. If desired, transfer the straw-
berry sorbet to an airtight container and place in freezer until it has
reached desired firmness.
Nutritional information per serving:
Calories 104 (2% from fat) • carb. 30g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 12mg • calc. 8mg • fibre 1g
LIME ShERBET
Cool and refreshing, sherbets have long been favourite dessert treats.
Preparation: 5 minutes, plus 20 to 25 minutes chilling time, plus addi-
tional time, for firmer consistency.
Makes eight servings.
2¼
cups whole milk
1
cup frozen limeade concentrate, thawed
2
tablespoons sugar
1
teaspoon grated lime zest
1 – 2 drops green food colouring, optional
Combine the milk, limeade concentrate, sugar, and lime zest in a
blender or food processor fitted with the metal blade. Add green food
colouring if desired.
Turn the machine ON. Pour the mixture into freezer bowl and let mix
until mixture thickens, about 25 to 30 minutes. If desired, transfer
sherbet to an airtight container and place in freezer until it has
reached desired firmness.
Nutritional information per serving:
Calories 101 (22% from fat) • carb. 18g • pro. 3g • fat 2g
sat. fat 2g • chol. 12mg • sod. 40mg • calc. 98mg • fibre 0g
VARIATIONS
Orange Sherbet:
Combine 2¼ cups whole milk with 1 cup orange
juice concentrate (thawed), and 1½ tablespoons sugar in a blender or
food processor until smooth. Freeze as directed.
Pineapple Sherbet:
Combine ²∕³ cup fat-free vanilla yoghurt, 1¹∕³ cups
whole milk, 1½ cups pineapple juice concentrate (thawed), and 2
tablespoons sugar in a blender or food processor until smooth.
Freeze
as directed.
Nutritional information per serving (Pineapple Sherbet):
Calories 126 (14% from fat) • carb. 24g • pro. 3g • fat 2g
sat. fat 1g • chol. 8mg • sod. 41mg • calc. 116mg • fibre 0g
FROZEN YOGhURTS
ChOCOLATE FROZEN YOGhURT
A lower-fat treat with rich, satisfying chocolate flavour.
Preparation: about 5 to 10 minutes; 20 to 25 minutes chilling time,
plus additional time, for firmer consistency.
Makes eight servings
1
cup whole milk
180
grams bittersweet or semisweet chocolate, chopped
¼
cup sugar
2
cups lowfat vanilla yoghurt
