| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dessert, Chilled or | 8 | Servings | |
INGREDIENTS
| 2 | c | Pineapple puree; from half a fresh pineapple |
| 1 | c | Fresh orange juice |
| 1 | ts | Coconut extract |
| 1/4 | c | Part-skim ricotta cheese |
| 1/4 | c | Flaked coconut; unsweetened |
INSTRUCTIONS
Makes 1 quart, serving 8, at 65 cals. Time varies from 1 to 5 hours, depending upon freezing method. If using fresh pineapple: cut the rind, eyes, and core from the pineapple. Cut the flesh into chunks and puree them in a food processor fitted with the steel blade. You should have about 2 cups of puree. (Unsweetened pineapple chunks, pureed.) Add the orange juice, coconut extract, and ricotta and process briefly. Chill the mixture and freeze in an electric or hand-cranked ice-cream machine, following the manufacturer's instructions. To make the sorbet in your freezer, transfer the mixture to a bowl and place in the freezer. When the liquid has frozen solid, about 2 to 3 hours, remove it from the freezer and, with a fork, break it into large chunks. Place the chunks in a food processor and process with the metal blade until smooth and creamy. Return to the bowl and freeze for at least 30 minutes more. Toast the coconut: Set oven at 350F. Spread coconut on a baking sheet and toast in the oven for about 10 minutes, or until lightly colored, stirring or shaking 2 or 3 times. To serve, place scoops of sorbet in dessert dishes and sprinkle with the toasted coconut. PER SERVING: 46.0 cals, 1.5 g fat (28.3% cff) >From (1990) Edward J. Safdie, New Spa Food: Hearty, healthy Recipes, from the Norwich Inn and Spa. NY: Clarkson Potter. Pat H. McRecipe 28 Oc 96. Recipe by: New Spa Food (1990) Posted to Digest eat-lf.v097.n302 by KitPATh <phannema@wizard.ucr.edu> on Nov 28, 1997
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