| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Reg 4, Karin b., June 99 | 1 | servings | |
INGREDIENTS
| 1 | cn | Light coconut milk |
| 6 | tb | Frustose |
| 1 | pn | Sea salt |
| 1/4 | Vanilla bean OR; scraped | |
| 1/4 | ts | Vanilla extract |
INSTRUCTIONS
In a medium bowl, combine all the ingredients and whisk until well combined. Freeze in an ice cream maker according to the manufacturer's instructions. To make granita-style, pour the mixture into a large shallow baking dish and place it in the freezer. Stir this mixture every hour for 4 to 6 hours, or until frozen. Store in an airtight container in the freezer for up to 4 days, the sorbet may become icy; when this happens, the sorbet cam be melted and refrozen. Makes 2 cups. NOTE: "This wonderful sorbet likes chocolate, but it pairs well with almost anything else you might think to serve it with. It complements any fruit-based dessert wonderfully." Per 1/2 cup: 136 calories (53% from fat), 0 g. protein, 16 g. carbohydrate, 8 g. fat, 0 mg. cholesterol, 8 mg sodium, 0 g. fiber Recipe by: The Millennium Cookbook Posted to EAT-LF Digest by KSBAUM@aol.com on Jun 28, 1999, converted by MM_Buster v2.0l.
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