| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Veglife1 | 12 | servings | |
INGREDIENTS
| 3 | lg | Bananas |
| 1/2 | c | Sugar |
| 1 | ts | Grated blood orange zest |
| 1 | c | Blood orange juice |
| 2 | ts | Powdered egg whites |
| 1/2 | c | Evaporated skim milk |
| 1 | Block Chocolate Macadamia Tiles*; (recipe follows) | |
| (baked in 12 2-inch rounds) | ||
| 1 | c | Semisweet chocolate chips |
INSTRUCTIONS
In a food processor, process bananas, sugar, and zest until smooth. In a measuring cup, whisk together juice and powered egg white until smooth. Whisk in milk. With motor running, pour juice mixture into banana mixture and process until smooth. Chill. Pour into a 2-quart ice cream freezer and freeze according to manufacturer's directions. Cover cylinder and freeze until firm. Scoop out a 2-inch mound of sherbet onto each cookie and place in a freezer-safe dish. Cover and freeze for one hour or until very firm. Place chocolate chips in a heavy-duty sandwich bag and close tightly. Melt by submerging several minutes in hot water. Worked melted chocolate into one corner of the bag. Using scissors, snip off just the tip of the corner to make a small opening. Using bag as a pastry bag, drizzle chocolate over top of firmly frozen sherbet. Store bonbons in freezer until ready to serve. By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999. NOTES : To make rounds of the Chocolate Macadamia Tiles, cut 1 block (1/2 recipe) into 12 pieces. Roll each piece into a ball and flatten into a 2-inch round, pushing nuts into surface of cookie. Bake as recipe directs. Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.
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