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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