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Bittersweet Chocolate Sorbet

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 6 servings (serving size: about 2/3 cup)
This indulgent bittersweet chocolate sorbet has such deep chocolate flavor and rich consistency, no one will believe it's low-fat!  Freeze the sorbet up to two days in advance; let stand at room temperature 15 minutes to soften a bit before scooping.

Ingredients

  • 2 1/2 cups water
  • 1 1/4 cups sugar
  • 1/2 cup unsweetened cocoa
  • 3 ounces bittersweet chocolate, finely chopped
  • 2 teaspoons vanilla extract

Nutrition Information

  • calories 253
  • caloriesfromfat 25 %
  • fat 7.1 g
  • satfat 4.3 g
  • monofat 1.2 g
  • polyfat 0.1 g
  • protein 2.4 g
  • carbohydrate 52.8 g
  • fiber 3.4 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 2 mg
  • calcium 10 mg

How to Make It

  1. Bring water to a boil in a medium saucepan. Stir in sugar and cocoa; reduce heat, and simmer 5 minutes, stirring frequently. Remove from heat; add chocolate and vanilla, stirring until chocolate melts. Cover and chill completely.

  2. Pour chocolate mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.