Low Fat Dessert Recipes

Ingredients:

1 orange
1 cup water
2/3 cup sugar
1 1/2 cup orange juice
2 tbsp lemon juice

Instructions:

Use a vegetable peeler to remove only the colored part of the orange peel
from the whole orange.

For syrup, combine the orange peel, water, and sugar in a medium saucepan.
Bring to boiling, stirring till sugar dissolves. Reduce heat and simmer,
covered, for 5 minutes. Strain, discarding peel; cool syrup. Add orange
juice and lemon juice. Pour juice mixture into a 9x9x2-inch pan. Cover;
freeze 3 or 4 hours till firm.

Break frozen mixture into small chunks. Transfer to a chilled mixing bowl.
Beat with an electric mixer on medium speed till fluffy but not melted.
Transfer to a 4- to 6-cup freezer container; cover and freeze till firm.

To serve, let stand at room temperature 5 minutes before scooping.

Makes 6 (1/2-cup) servings.

Blood Orange Sorbet: Substitute 1 blood orange for orange and 1 1/2 cups
blood orange juice for orange juice

Tangerine or Tangelo Sorbet: Substitute 1 tangerine or tangelo for orange
and 1 1/2 cups tangerine or tangelo juice for orange juice.

Grapefruit Sorbet: Substitute one 6-inch strip pink or white grapefruit
peel for the orange peel and 1 1/2 cups pink or white grapefruit juice for
orange juice. (If using white grapefruit, add several drops yellow food
coloring, if desired.)

Pummelo Sorbet: Substitute one 6-inch strip Pummelo peel for orange peel
and 1 1/2 cups Pummelo juice for orange juice.

Nutrition facts per serving: 116 cal., 0 g total fat (1 g sat. fat), 0 mg
cholesterol, 2 g sodium, 29 g carbohydrate., 1 g dietary fiber, 0 g pro.
Daily Value: 57% vitamin. C.

Food exchanges: 1/2 fruit, 1 1/2 bread.

Busted by Gail Shermeyer <4paws@netrax.net>.



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Preparation Time: 0:00

Servings: 6