Ambrosia Sorbet
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Ambrosia Sorbet
  Sorbet    Dessert  
Last updated 6/12/2012 1:03:46 AM. Recipe ID 27905. Report a problem with this recipe.
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      Title: Ambrosia sorbet
 Categories: Dessert, Chilled or
      Yield: 8 Servings
      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
  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)

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Recipe ID 27905 (Apr 03, 2005)

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