Chocolate Mocha Sorbet
In a saucepan, combine half the water, sugar, salt, and cocoa powder, and warm over medium heat. Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.
Remove from the heat, and add the vanilla and espresso, and stir. Stir in the remaining water.
Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour. When chilled, freeze in your ice cream maker according to the manufacturer’s instructions.
Per Serving (per 1/2 cup): 111 Calories; 1g Fat (6.3% calories from fat); trace Saturated Fat; 2g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Other Carbohydrates.
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