|½ cup||(unsifted) unsweetened Dutch|
|¾ cup||Plus 1/4 cup water|
|4 teaspoons||Instant espresso powder or|
|Freeze dried instant coffee|
|2 cups||Low fat (2 percent) milk|
Combine cocoa and sugar in a medium saucepan. Whisk in ¾ cup of the water, a little at a time. Bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from heat and stir espresso powder and milk. Strain into a shallow pan. Freeze several hours until hard.
Break the frozen mixture up with a fork and place the chunks in the bowl of a food processor. Add the remaining ¼ cup of water and process until no lumps remain and the mixture is thick and slushy and lightened in color. Serve at once in goblets to be eaten with a spoon, or refreeze overnight and scoop like sherbet to serve.
Yield: 6 servings
NUTRITIONAL INFORMATION PER SERVING: 14 calories; 2.3 grams fat (13 percent calories from fat); 2⅗ grams protein; 30.3 grams carbohydrates; 3.05 milligrams cholesterol BAKERS' DOZEN ALICE MEDRICH SHOW #BD1A47
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