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Ingredientes
- 2 c. pineapple puree from half a fresh pineapple
- 1 c. fresh orange juice
- 1 tsp coconut extract
- 1/4 c. part-skim ricotta cheese
- 1/4 c. flaked coconut, unsweetened
Direcciones
- Makes 1 qt, serving 8, at 65 cals. Time varies from 1 to 5 hrs, depending upon freezing method.
- If using fresh pineapple: cut the rind, eyes, and core from the pineapple.
- Cut the flesh into chunks and puree them in a food processor fitted with the steel blade. You should have about 2 c. of puree. (Unsweetened pineapple chunks, pureed.)
- Add in the orange juice, coconut extract, and ricotta and process briefly.
- Refrigeratethe mix and freeze in an electric or possibly hand-cranked ice-cream machine, following the manufacturer's instructions.
- To make the sorbet in your freezer, transfer the mix to a bowl and place in the freezer. When the liquid has frzn solid, about 2 to 3 hrs, remove it from the freezer and, with a fork, break it into large chunks. Place the chunks in a food processor and process with the metal blade till smooth and creamy. Return to the bowl and freeze for at least 30 min more.
- Toast the coconut: Set oven at 350F. Spread coconut on a baking sheet and toast in the oven for about 10 min, or possibly till lightly colored, stirring or possibly shaking 2 or possibly 3 times.
- To serve, place scoops of sorbet in dessert dishes and sprinkle with the toasted coconut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 8 servings | |
| Calories 19 | |
| Calories from Fat 4 | 21% |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 67mg | 2% |
| Total Carbs 3.42g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.68g | 2% |
| Protein 0.26g | 0% |
