Recipe - Ambrosia Sorbet

2 cup Pineapple puree; from half a
fresh pineapple
1 cup Fresh orange juice
1 teaspoon Coconut extract
One fourth cup Partskim ricotta cheese
One fourth cup Flaked coconut; unsweetened

Makes 1 quart, serving 8, at 65 cals. Time varies from 1 to 5 hours,
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 cups of puree. (Unsweetened
pineapple chunks, pureed.)

Add the orange juice, coconut extract, and ricotta and process briefly.

Chill the mixture and freeze in an electric or handcranked icecream
machine, following the manufacturer's instructions.

To make the sorbet in your freezer, transfer the mixture to a bowl and
place in the freezer. When the liquid has frozen solid, about 2 to 3 hours,
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 until
smooth and creamy. Return to the bowl and freeze for at least 30 minutes
more.

Toast the coconut: Set oven at 350F. Spread coconut on a baking sheet and
toast in the oven for about 10 minutes, or until lightly colored, stirring
or shaking 2 or 3 times.

To serve, place scoops of sorbet in dessert dishes and sprinkle with the
toasted coconut. PER SERVING: 46.0 cals, 1.5 g fat (28.3% cff)

From (1990) Edward J. Safdie, New Spa Food: Hearty, healthy Recipes, from
the Norwich Inn and Spa. NY: Clarkson Potter. Pat H. McRecipe 28 Oc 96.

Recipe by: New Spa Food (1990)

Posted to Digest eatlf.v097.n302 by KitPATh phannema@wizard.ucr.edu on
Nov 28, 1997