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Ice Cream & Sorbets work just as well to help cool down a hot summer day as they do to chill a slice of hot apple pie. Sorbets are generally lighter desserts than ice cream, and both will satisfy your sweet tooth.
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Cocoa-Cherry Chill
by the Editors of Easy Home Cooking Magazine
Cocoa-Cherry Chill
Yield: Makes 8 servings
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:
1.
Place tart cherries with liquid, frozen Bing cherries, half-and-half and chocolate syrup in blender. Cover and process on HIGH until very smooth.
2.
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.
3.
Garnish each serving with a mint sprig and cherry, if desired. For best flavor, let stand 15 minutes at room temperature before serving.
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 |
This recipe appears in: Ice Cream & Sorbets
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Cocoa-Cherry Chill." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/cocoa-cherry-chill-a-recipe.htm> 16 May 2008.
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