Recipe Booklet

9
Lowfat Strawberry Frozen Yogurt
The tanginess of the yogurt comes through in this frozen treat.
Makes about 5 cups (ten ½-cup servings)
4 cups lowfat plain yogurt, strained through
a cheesecloth* for 2 to 4 hours
½ cup granulated sugar
pinch salt
1 teaspoon pure vanilla extract
2 tablespoons light corn syrup
1 pound frozen mixed berries
1½ tablespoons honey
1½ tablespoons fresh lemon juice
1. In a large bowl, whisk the strained yogurt with the sugar,
salt, vanilla and corn syrup; reserve.
2. In a medium saucepan, heat the berries, honey and
lemon juice on low for about 10 minutes, or until just
softened. Strain, discarding liquid, and cool. Once the
berries are cooled, stir into the yogurt/sugar mixture.
Cover and refrigerate 2 to 3 hours, or overnight.
3. Turn on the Cuisinart
®
ice cream maker; pour the mixture
into the frozen freezer bowl and let mix until thickened,
about 15 to 20 minutes. The frozen yogurt will have a
soft, creamy texture. If a firmer consistency is desired,
transfer the frozen yogurt to an airtight container and
place in freezer for about 2 hours. Remove from freezer
about 15 minutes before serving.
* If you do not have a cheesecloth, you can use a couple
of layered paper towels.
Nutritional information per serving (based on ½ cup):
Calories 123 (8% from fat) • carb. 27g • pro. 4g • fat 1g • sat. fat 1g
• chol. 3mg • sod. 73mg • calc. 167mg • fiber 2g
Sorbets
Coconut Sorbet
Delicious when topped with toasted coconut
or our Chocolate Sauce (page 12).
Makes about 6 cups (twelve ½-cup servings)
1½ cups water
1¹∕
³
cups granulated sugar
1 whole vanilla bean, halved and seeds scraped
pinch salt
2 cans (13.5 ounces each) unsweetened coconut milk
1.
Combine the water, sugar, vanilla bean (including the pod)
and salt in a medium saucepan set over medium-low
heat. Bring mixture just to a boil and then remove from
heat. Let mixture steep for 1 hour; strain (discarding pod).
2. Add the coconut milk to the strained mixture. Cover and
refrigerate overnight.
3. Turn on the Cuisinart
®
ice cream maker; pour the mixture
into the frozen freezer bowl and let mix until thickened,
about 15 to 20 minutes. The sorbet will have a soft,
creamy texture. If a firmer consistency is desired, transfer
the sorbet to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving (based on ½ cup):
Calories 199 (51% from fat) • carb. 25g • pro. 1g • fat 12g • sat. fat 11g
• chol. 0mg • sod. 28mg • calc. 1mg • fiber 0g
Dark Chocolate Sorbet
A step away from the ordinary sorbets,
our Dark Chocolate Sorbet is a real treat.
Makes about 5 cups (ten ½-cup servings)
3 cups water
1²∕
³
cups granulated sugar
pinch salt
1²∕
³
cups cocoa powder, sifted
1 teaspoon pure vanilla extract
1. Prepare a simple syrup with the water, sugar and salt by
combining all three in a medium saucepan set over
medium-low heat. Cook mixture until the sugar is fully
dissolved.
2. Gradually add the cocoa powder to the simple syrup by
whisking constantly until smooth. Add the vanilla and stir
to combine. Cover and refrigerate 2 to 3 hours, or
overnight.
3. Turn on the Cuisinart
®
ice cream maker; pour the mixture
into the frozen freezer bowl and let mix until thickened,
about 15 to 20 minutes. The sorbet will have a soft,
creamy texture. If a firmer consistency is desired, transfer
the sorbet to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving (based on ½ cup):
Calories 183 (6% from fat) • carb. 41g • pro. 3g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 15mg • calc. 2mg • fiber 3g
Lemon Basil Sorbet
The basil adds a nice undertone to the sorbet,
but any one of your favorite herbs could be substituted.
Makes about 5 cups (ten ½-cup servings)
3 cups water
2 cups granulated sugar
2 tablespoons lemon zest, divided
1½ cups packed fresh basil (if a stronger basil flavor is
wanted, use 2 cups)
pinch salt
3 cups fresh lemon juice