Cuisinart FP-12 Series - Page 19

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DESSERTS
BLUEBERRY MINT SORBET
12 OUNCES FROZEN BLUEBERRIES
½ CUP SIMPLE SYRUP*
2
LARGE MINT LEAVES
1 TABLESPOON FRESH
LEMON JUICE
Makes about 2 cups
Approximate preparation time: 5 minutes
Insert the large chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Put the blueberries,
simple syrup, mint and lemon juice into the work bowl.
Pulse 10 times, using long pulses. Scrape the work bowl
and then process for about 1 minute until smooth.
Serve immediately or place in a container to be
stored in the freezer. Cover sorbet with plastic directly
if freezing.
Nutritional information per ½ cup serving:
Calories 94 (5% from fat) | carb. 24g | pro. 0g | fat 1g |
sat. fat 0g
| chol. 0mg | sod. 0mg | calc. 1mg | ber 2g
*Note: Simple syrup is equal amounts sugar and water
brought to a boil in order to dissolve the sugar. One cup
each water and sugar will yield 1½ cups simple syrup.
Simple syrup can last in a refrigerator for at least one
month in clean, sealed container.
This refreshing sorbet is perfect in the height of summer.
BANANA “ICE CREAM”
2 BANANAS, FROZEN,
CUT INTO 1 TO 2-INCH PIECES
½ TABLESPOON HONEY
¼ TEASPOON PURE VANILLA
EXTRACT
1 TABLESPOON COCONUT MILK
PINCH SALT
Makes about four 3-ounce servings
Approximate preparation time: 5 minutes
Insert the large chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Put the bananas,
honey, vanilla, coconut milk and salt into the work bowl.
Pulse 10 times, using long pulses. Scrape the work bowl
and then process for about 1 to 2 minutes until smooth.
For best results, serve immediately or place in a
container to be stored in the freezer. Cover ice cream
with plastic directly if freezing.
Nutritional information per serving:
Calories 68 (1% from fat)
| carb. 16g | pro. 1g | fat 1g |
sat. fat 1g | chol. 0mg | sod. 1mg | calc. 4mg | ber 2g
TIP: Peel and cut your overripe bananas before you
freeze them. Wrap each banana separately in plastic.
Frozen bananas give this guilt-free dessert a super-creamy consistency.