Name: Ambrosia Sorbet
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

We must always insist that there is nothing we can do of ourselves to merit salvation. Salvation is “by grace…through faith” (Eph. 2:8). But when we accept His gift of salvation by faith we must know what this gift includes. We must know that it includes following Jesus as Lord. Otherwise people will think they have been tricked into accepting a way without being told what that way is. It is the grace of God that enables us to follow this way. It is all of grace. But it is a way in which sin is left behind and a righteous life is taken on. And when people accept that salvation that Christ offers, they must know that this is what they are accepting. Otherwise they would not be putting their faith in the Jesus of the Bible.

Ajith Fernando

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 <[email protected]> on
Nov 28, 1997

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