Cuisinart FP-12DC - Manual (Page 68)

68 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 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 | fiber 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 bowl of
the Cuisinart
® Food Processor. Put the bananas, honey,
vanilla and coconut milk 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 | fiber 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 .