Choco-Cocoa Sorbet
Unbelievably rich and sinful tasting!

Servings: 4

• 2 cups water
• 3/4 cups sugar
• 1/2 cup powdered cocoa
• 1 1/2 teaspoons instant espresso powder
• 1 teaspoon vanilla extract

Whisk first 3 ingredients in heavy medium saucepan over medium-high heat until sugar dissolves and mixture comes to a boil. Stir in espresso powder and vanilla. Chill. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container and freeze until firm.(Can be prepared 3 days ahead.)

Per Serving: 174 Calories; 1g Fat (6.7% calories from fat); 1g Saturated Fat; 2g Protein; 44g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fat; 2 1/2 Other Carbohydrates.

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