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Ambrosia Sorbet

Ambrosia Sorbet is built on Fresh Orange Juice, Coconut Extract, Part Skim Ricotta Cheese, and Flaked Coconut Unsweetened. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 1 cup
• 1 tsp
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   If using fresh pineapple: cut the rind, eyes, and core from the pineapple.

2. 2

   Cut the flesh into chunks and puree them in a food processor fitted with the steel blade.

3. 3

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

4. 4

   Chill the mixture and freeze in an electric or hand-cranked ice-cream machine, following the manufacturer's instructions.

5. 5

   To make the sorbet in your freezer, transfer the mixture to a bowl and place in the freezer.

6. 6

   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.

7. 7

   Place the chunks in a food processor and process with the metal blade until smooth and creamy.

8. 8

   Return to the bowl and freeze for at least 30 minutes more.

9. 9

   Toast the coconut: Set oven at 350F.

10. 10

    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.

11. 11

    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)

12. 12

    Recipe by: New Spa Food (1990)

13. 13

    Nov 28, 1997