Simple Peach Sorbet
Type: Desserts and Baked Goods
This dessert takes some preparation, but the result is a light, creamy, smooth dessert with few calories and no fat.
Serves: 6 servings
- 2 cans (15 ounces each) sliced peaches in juice, undrained
- 1/2 cup plus 2 tablespoons frozen (thawed) white grape juice concentrate
- Place the peaches with their juice and the juice concentrate in a blender, and blend until smooth.
- If using an ice cream maker, pour the mixture into a 1 1/2-quart ice cream maker, and proceed as directed by the manufacturer. If you do not own an ice cream maker, follow steps 3 through 5.
- To make the sorbet in your freezer, pour the mixture into an 8-inch square pan. Cover the pan with aluminum foil, and place in the freezer for at least 8 hours, or until the mixture is frozen solid. (You can prepare the mixture a few days ahead of time, if you prefer.) Remove the frozen mixture from the freezer, and allow it to sit at room temperature for about 10 minutes, or until thawed enough to break into chunks.
- Break the mixture into chunks, and place in the bowl of a food processor or electric mixer. Process or beat for several minutes, or until the mixture is light, creamy, and smooth. (Note that, depending on the capacity of your food processor, you may have to process the mixture in 2 batches.)
- Return the mixture to the pan, cover, and return to the freezer. Freeze for at least 4 hours, or until firm.
- Scoop the sorbet into individual serving dishes. (If it seems too solid, let it sit for 5 to 10 minutes at room temperature before scooping.) Serve immediately.
- For variety, substitute canned apricots for the peaches.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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