Ambrosia Sorbet

Title:
Ambrosia Sorbet

Yield:
8 Servings

Categories:
Dessert,
Chilled
or




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






 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 
on


 Nov 28, 1997