I promise you that I won't post any more ice cream/sorbet or a creation using my ice cream maker for at least one more week. I have been posting too many frozen desserts this week and it is great for summer I guess. Plus, the strawberry ice cream that I posted earlier this week was fat free. This is a weight watcher's recipe. So, you can't complain much about gaining weight by eating these two right?
Homemade Almond Milk
Adapted from - Weight Watcher's Magazine Jan/Feb 2011 edition
Sugar - 1 1/4 cups
Salt - a pinch
Water - 2 1/2 cups
Unsweetened Cocoa - 2/3 cups (I used Dutch processed but any will do fine)
Semisweet chocolate - 4 Oz chopped (Some brands are not vegan)
Vanilla - 2 tsp
In a sauce pan combine water, sugar, salt and unsweetened cocoa. Stir and bring it to a rolling boil stirring constantly till all the sugar is dissolved. Turn off the heat and add chopped chocolate. Stir till it is all melted. Let it come to room temperature. Add vanilla. Chill for 3 hours or overnight. Process in the ice cream maker as per manufacturer's specifications. Freeze for at least 3 hours or overnight before serving.
Strain the whole liquid before chilling. Since I didn't do that, there was a little bit of grainy texture which is not very palatable when you are eating sorbet. I felt the whole sorbet is very chocolatey. For those who like mild chocolate flavor, reduce the cocoa powder to 1/3 cup.
For 1/2 cup sorbet - 217 Cal, 5 G Total Fat, 3 G SAT FAT, 0 G transfat, 0 MG CHOL, 51 MG SOD, 47 G Total Carb, 40 G Total Sugar, 4 G FIB, 2 G PROT, 51 MG CALC. Pointplus value : 6
Have a great Sunday.