Rating: 5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 6

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.

Donata Maggipinto
Recipe by Cooking Light October 2004

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

253 calories; calories from fat 25%; fat 7.1g; saturated fat 4.3g; mono fat 1.2g; poly fat 0.1g; protein 2.4g; carbohydrates 52.8g; fiber 3.4g; iron 1.4mg; sodium 2mg; calcium 10mg.
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