| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Desserts |
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sugar |
| 2/3 |
c |
Unsweetened cocoa powder; Dutch alkali process |
| 1 1/2 |
c |
Water |
| 3/4 |
oz |
Bittersweet chocolate; chopped, see * |
| 1/4 |
c |
Orange juice |
|
|
Orange peel; from 1 orange |
INSTRUCTIONS
Pre-prep: Chop chocolate; grate orange peel.
Combine sugar and cocoa in a heavy medium saucepan. Gradually whisk in
water, then add chopped chocolate.
Cook over low heat until chocolate melts and sugar dissolves. Increase heat
to medium-high and boil 1 minute, stirring constantly.
Remove from heat; stir in orange juice and peel. Refrigerate until well
chilled.
Process in ice cream maker according to manufacturer's directions. Serve
immediately or transfer to a storage container, cover and freeze overnight
to blend flavors. (Can be made 3 days in advance.) Serves 4 to 6.
Each serving has approximately: Cals: 175; Total fat: 2.6 g; Sat fat: 1.6
g: Sodium: 9 mg: Chol: None; Fiber: 4 g; Calcium: 24 mg; Carbs: 37 g;
Protein: 3 g.
Source: Whole Foods Market class taught by author Barbara Gollman in
Richardson, TX on 6/16/98. From _The Phytopia Cookbook_ by Barbara Gollman
and Kim Pierce, (c)1998 by Phytopia, Inc, Dallas, TX. ISBN 0-9661875-4-7.
Order information at (888) 750-9336, or online at www.phytopia.com.
Adapted to MasterCook and posted, with author's permission, to MC-recipe
and Eat-lf Lists on 7/15/98 by TSL.
Recipe by: Barbara Gollman and Kim Pierce in _The Phytopia Cookbook_
Posted to EAT-LF Digest by Paul & Terri Law <madcook@gte.net> on Jul 15,
1998, converted by MM_Buster v2.0l.
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