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Ingredientes
- 1 c. Water, plus
- 2 Tbsp. Cool water
- 2 c. Cranberries
- 1/2 env unflavored gelatin
- 1/4 c. Honey
- 1 c. Fresh orange juice
- 2 c. Skim lowfat milk
- 1 x Egg white, at room temperature
Direcciones
- "This rich pink dessert is similar to sorbet but lighter in texture."
- (Untried)
- In a medium saucepan, bring 1 c. of water to a boil, add in the cranberries, and reduce the heat. Simmer the fruit till it is soft, about 10 min.
- Put the cranberries through a food mill to remove the skins, or possibly press through a sieve; keep hot.
- Meanwhile, put the remaining 2 Tbsp. of cool water in a large bowl, sprinkle the gelatin over it, and let the gelatin soften for 3 to 5 min. Stir in the warm cranberries and the honey and mix well to heat the gelatin and distribute it proportionately throughout the fruit.
- Let cold to room temperature and stir in the orange juice. Cover the bowl and chill till well chilled. (From 4 to 8 hrs)
- Beat in the lowfat milk, pour the mix into a shallow metal dish, and freeze it till solid. Break it into chunks, transfer them to the bowl of a food processor fitted with the steel blade, and process till smooth.
- Alternatively, puree the mix with a hand-held mixer.
- Beat the egg white till it is stiff, fold it into the slush, and return the mix to the freezing pan. Freeze the dessert for at least 30 min more. If it has frzn solid, transfer it to the refrigerator to soften for about 15 min. Serve in chilled goblets.
- Serves 4 at 170 cals each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 4 servings | |
| Calories 162 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 60mg | 3% |
| Potassium 372mg | 11% |
| Total Carbs 37.19g | 10% |
| Dietary Fiber 2.6g | 9% |
| Sugars 31.62g | 21% |
| Protein 4.89g | 8% |
