| 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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