Chocolate Sherbet

Chocolate Sherbet Recipe
Annabelle Breakey; Randy Mon
Cool and comforting at the same time, this frozen chocolate milk is a calcium-rich, low-fat concoction we could eat once a week. Prep and Cook Time: At least 3 hours, depending on your ice cream maker. Notes: This recipe easily doubles or triples.

Yield:

Makes 2 servings

Recipe from

Sunset

Nutritional Information

Calories 219
Caloriesfromfat 11 %
Protein 5.9 g
Fat 2.6 g
Satfat 1.6 g
Carbohydrate 49 g
Fiber 2.9 g
Sodium 63 mg
Cholesterol 4.9 mg

Ingredients

1/4 cup sifted unsweetened cocoa powder
6 tablespoons sugar
1 cup low-fat milk

Preparation

1. In a small saucepan over medium heat, whisk cocoa, sugar, and 2 tbsp. water to form a smooth paste. Add another 2 tbsp. water; stir until mixture is warm and sugar dissolves. Remove from heat; stir in milk.

2. Pour mixture into a metal bowl, cover, and chill until cold, about 1 hour. Process in an ice cream maker according to manufacturer's directions. Or, pour mixture into a shallow metal pan or ice cube tray and freeze 3 hours or up to overnight; then whirl in a food processor, adding up to 2 tbsp. water to smooth mixture if necessary.

3. Transfer mixture to a freezer-safe container, cover, and freeze until hard, about 30 minutes.

Note: Nutrition analysis is per 3/4-cup serving.

Note:

Sandy Goldberg, Oakland,

February 2008
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