Laura B
06-24-2001, 07:10 PM
Several people bemoaned the fact that the gelato article in the July issue didn't contain a chocolate recipe. Well, I was browsing recipes on Martha Stewart's web site and lo and behold -- a chocolate sorbet recipe that is 3 grams of fat per half cup!! Yay! I think it will be the first thing I try when my ice cream maker finally arrives.
* Exported from MasterCook *
Chocolate Sorbet
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cup water
3/4 cup dark brown sugar -- packed
1/2 cup granulated sugar
2/3 cup unsweetened cocoa powder
1 ounce bittersweet chocolate -- finely chopped
1 1/2 teaspoons vanilla extract
1 teaspoon espresso coffee -- instant (powder)
Combine 2 1/2 cups water, brown sugar, granulated sugar, and cocoa in a saucepan. Bring to a boil over medium-high heat, and cook, whisking occasionally, until sugar dissolves, 4 or 5 minutes. Reduce heat to low; boil gently for 3 minutes
Meanwhile, set a medium bowl in an ice-water bath. Remove syrup from heat, and add chocolate, vanilla, and espresso powder; whisk until chocolate is melted and well incorporated. Pour mixture into the bowl over the ice-water bath, and stir occasionally until well chilled. Transfer to an ice-cream maker, and freeze according to manufacturer’s instructions.
Yield:
"4 cups"
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Per Serving (excluding unknown items): 163 Calories; 3g Fat (14.4% calories from fat); 2g Protein; 38g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 2 Other Carbohydrates.
NOTES : Cocoa powder and just a bit of chocolate make this sorbet rich enough to satisfy any chocolate lover.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Chocolate Sorbet
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cup water
3/4 cup dark brown sugar -- packed
1/2 cup granulated sugar
2/3 cup unsweetened cocoa powder
1 ounce bittersweet chocolate -- finely chopped
1 1/2 teaspoons vanilla extract
1 teaspoon espresso coffee -- instant (powder)
Combine 2 1/2 cups water, brown sugar, granulated sugar, and cocoa in a saucepan. Bring to a boil over medium-high heat, and cook, whisking occasionally, until sugar dissolves, 4 or 5 minutes. Reduce heat to low; boil gently for 3 minutes
Meanwhile, set a medium bowl in an ice-water bath. Remove syrup from heat, and add chocolate, vanilla, and espresso powder; whisk until chocolate is melted and well incorporated. Pour mixture into the bowl over the ice-water bath, and stir occasionally until well chilled. Transfer to an ice-cream maker, and freeze according to manufacturer’s instructions.
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 163 Calories; 3g Fat (14.4% calories from fat); 2g Protein; 38g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 2 Other Carbohydrates.
NOTES : Cocoa powder and just a bit of chocolate make this sorbet rich enough to satisfy any chocolate lover.
Nutr. Assoc. : 0 0 0 0 0 0