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Cocoa-Cherry Chill
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Cocoa-Cherry Chill
YIELD Makes 8 servings
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INGREDIENTS
| 1 | can (14-1/2 ounces) tart cherries packed in water, undrained |
| 1‑1/2 | cups frozen pitted unsweetened dark Bing cherries |
| 1 | cup fat-free half-and-half |
| 1/2 | cup reduced-calorie chocolate syrup |
| 1 | teaspoon vanilla |
| Mint sprigs for garnish (optional) | |
| Dark cherries for garnish (optional) | |
PREPARATION:
- Place tart cherries with liquid, frozen Bing cherries, half-and-half and chocolate syrup in blender. Cover and process on HIGH until very smooth.
- Add vanilla extract; blend until smooth, stop and scrape sides of blender as needed. Freeze cherry mixture in ice cream maker, according to manufacturer's instructions.
- Garnish each serving with a mint sprig and cherry, if desired. For best flavor, let stand 15 minutes at room temperature before serving.
This recipe appears in:
Ice Cream & Sorbets
NUTRITIONAL INFORMATION:
| Serving Size: | 1/2 cup dessert |
| Sodium | 41 mg |
| Protein | 2 g |
| Fiber | 1 g |
| Carbohydrate | 14 g |
| Cholesterol | 4 mg |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 2 % |
| Calories | 62 |
DIETARY EXCHANGE:
| Fruit | 1 |
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