Low Fat Day: fruit sorbets

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Here are some fruit sorbets for a hot day:

 

Clementine Sorbet

Creamy Fruit Sorbet

 

* Exported from MasterCook *

 

Clementine Sorbet

 

Recipe By : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 147

Serving Size : 1 Preparation Time :0:00

Categories : Desserts Mirkin's 20/30 Fat & Fiber

Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups clementine or tangerine or orange

segments

(any seeds removed)

1/2 cup water

2 tablespoons Sabra liqueur

(chocolate-orange liqueur)

 

Combine all ingredients in a blender or food processor and puree until

smooth. Freeze in an ice cream maker according to manufacturer's

instructions. Or pour into a small pan and freeze until just firm, break

into chunks and whirl in a blender until softened.

 

Yield: 4 servings, calories: 74, fat: 0g, fiber: 3g.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Creamy Fruit Sorbet

 

Recipe By : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 150

Serving Size : 1 Preparation Time :0:00

Categories : Desserts Mirkin's 20/30 Fat & Fiber

Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

1 pinch salt

1/2 cup quick-cooking rolled oats

3 cups chopped peaches or other fresh

OR frozen fruit of your choice

2 slices candied ginger -- (optional)

cut into small pieces

2 tablespoons sugar -- (optional)

OR 1 to 2 packets Equal or other

-- sweetener

Extra fruit or mint leaves for garnish -- (optional)

 

Bring the water and salt to a boil in a small saucepan. Stir in the

oatmeal, reduce heat and simmer until thickened, about 5 minutes. Put the

fruit and candied ginger in the container of a blender or food processor.

Pour in the oatmeal mixture and blend until smooth. Taste and add

sweetener if desired (mixture will taste less sweet when frozen).

 

Freeze the mixture in an ice cream freezer according to manufacturer's

directions, or pour into a shallow pan and freeze, stirring occasionally,

until slushy. (If it freezes solid, cook 1 minute in a microwave oven to

return it to sherbet texture.) Serve garnished with the reserved fruit or

mint leaves, if desired.

 

Yield: 4 to 6 servings, calories: 68, fat: 0g, fiber: 2g.

 

Converted by MC_Buster.

 

 

 

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