2 cups water
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: 173 Calories; 1g Fat (6.8% calories from fat); 1g Saturated Fat; 2g Protein; 44g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fat; 2 1/2 Other Carbohydrates.
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