|2 cups||Pineapple puree; from half a fresh pineapple|
|1 cup||Fresh orange juice|
|1 teaspoon||Coconut extract|
|¼ cup||Part-skim ricotta cheese|
|¼ cup||Flaked coconut; unsweetened|
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, 1½ 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@...> on Nov 28, 1997
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