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Pollo alla Firènze
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Fire and Ice
Yield: Makes 6 servings
This whimsical, southwestern dessert is designed to represent all of the colors of the Mexican flag. It is a perfect finale for a fiesta and it's fun to decorate each serving with a little Mexican flag.
Ingredients:
2
cups vanilla ice milk or low-fat ice cream
2
teaspoons finely chopped jalapeño pepper*
1
teaspoon grated lime peel, divided
1
cup water
1/4
cup sugar
1
cup peeled and chopped kiwifruit
1
tablespoon lime juice
1
cup fresh raspberries
Preparation:
1.
Soften ice milk slightly in small bowl. Stir in jalapeño pepper and 1/2 teaspoon lime peel. Freeze until firm.
2.
Combine water, sugar and remaining 1/2 teaspoon lime peel in small saucepan; bring to a boil. Boil, uncovered, 5 minutes or until reduced by about one third. Remove from heat; cool to room temperature.
3.
Place kiwifruit and lime juice in blender or food processor; process until smooth. Stir in water mixture. Pour through fine strainer to remove kiwifruit seeds and lime peel, pressing liquid through strainer with back of spoon. Refrigerate kiwifruit mixture until cold.
4.
Pour 1/4 cup kiwifruit mixture into each of 6 chilled bowls. Scoop 1/3 cup jalapeño ice milk in center of each bowl. Sprinkle raspberries evenly on top. Garnish with lime peel strips, if desired.
Nutritional Information:
| Serving Size: | |
| Fiber | 3 g |
| Carbohydrate | 32 g |
| Cholesterol | 7 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 11 % |
| Calories | 152 |
| Protein | 4 g |
| Sodium | 58 mg |
Dietary Exchange:
| Fruit | 1 |
| Starch | 1-1/2 |
This recipe appears in:
Mexican
