Yield: 4 Servings
|⅔ cup||Unsweetened cocoa powder; Dutch alkali process|
|¾ ounce||Bittersweet chocolate; chopped, see *|
|¼ cup||Orange juice|
|\N \N||Orange peel; from 1 orange|
Pre-prep: Chop chocolate; grate orange peel.
Combine sugar and cocoa in a heavy medium saucepan. Gradually whisk in water, then add chopped chocolate.
Cook over low heat until chocolate melts and sugar dissolves. Increase heat to medium-high and boil 1 minute, stirring constantly.
Remove from heat; stir in orange juice and peel. Refrigerate until well chilled.
Process in ice cream maker according to manufacturer's directions. Serve immediately or transfer to a storage container, cover and freeze overnight to blend flavors. (Can be made 3 days in advance.) Serves 4 to 6.
Each serving has approximately: Cals: 175; Total fat: 2⅗ g; Sat fat: 1⅗ g: Sodium: 9 mg: Chol: None; Fiber: 4 g; Calcium: 24 mg; Carbs: 37 g; Protein: 3 g.
Source: Whole Foods Market class taught by author Barbara Gollman in Richardson, TX on 6/16/98. From _The Phytopia Cookbook_ by Barbara Gollman and Kim Pierce, (c)1998 by Phytopia, Inc, Dallas, TX. ISBN 0-9661875-4-7.
Order information at (888) 750-9336, or online at www.phytopia.com.
Adapted to MasterCook and posted, with author's permission, to MC-recipe and Eat-lf Lists on 7/15/98 by TSL.
Recipe by: Barbara Gollman and Kim Pierce in _The Phytopia Cookbook_ Posted to EAT-LF Digest by Paul & Terri Law <madcook@...> on Jul 15, 1998, converted by MM_Buster v2.0l.