OT: Low fat sorbet recipe pleeeease

Well, I don't know any specific recipes, but it seems that all sorbets would be low fat, as they are not made with cream...mostly fruit juices, fruit and water...Imabye some gelatin?? I'll poke around and see what I can come up with though...

Arleen

Shaz, here is a link to Rasberry Plum low fat sorbet. The website is full of low fat dessert and other types of recipes aswell.

M-C

Oups! Here is that link again. I really need to go to bed!

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Haagen Dazs Vanilla Sorbet

This sorbet is plain, good and lowfat. Sorbet is famous for bing low fat.

Lynne

Thanks arleen im getting lots of diff recipes when I look lol some even using cocunut cream or milk sheesh!!!!!!!! Shaz

Thanks MC Shaz

tm>

Hey Lynn do you have a recipe for that?? I will try look it up on the net but sheesh what a name lol thanks for your help Shaz

haagen daz.... yummmmmm....... i love their ice creams.... pity they don't sell them here. :(

Well, no luck on the search for a Haagen-Dazs substitute, but here are a couple of others that I had in my stash that might interest you...

Key Lime Sorbet Recipe courtesy Alton Brown

Recipe Summary Yield: 1 1/2 quarts

1 cup sugar 1 cup key lime preserves 4 cups lime flavored club soda or seltzer 1 lemon, zested and juiced 1 lime, zested and juiced Kosher salt

Combine sugar, preserves and 1 cup of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours. Turn mixture in ice cream maker and process according to makers instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving. If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If youd like a more assertive sorbet, double the amount of citrus zest.

Episode#: EACL06

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Extra-Bittersweet Chocolate Sorbet Recipe courtesy Claudia Fleming

Recipe Summary Prep Time: 20 minutes Cook Time: 1 hour 15 minutes Inactive Prep Time: 4 minutes Yield: about 1 quart

2 cups water, plus 2 cups water 3/4 cup plus 2 tablespoons sugar 3/4 cup unsweetened Dutch-processed cocoa powder 8 1/2 ounces extra-bittersweet chocolate, chopped Serving Suggestions: Candied Kumquats, recipe follows

In a medium saucepan, combine 2 cups water and the sugar and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and gradually add the cocoa powder, whisking until smooth. Cook the mixture at a gentle simmer for 30 minutes, until syrupy. Put the chocolate in a large bowl and add half the cocoa syrup, whisking until the chocolate is melted and the mixture is smooth. Add the remaining syrup and 2 cups water and whisk well. Strain the mixture through a fine sieve and let cool.

Chill the sorbet mixture, covered, until very cold, at least 4 hours, and up to 2 days. Freeze in an ice-cream maker according to the manufacturer's directions. Serve with Candied Kumquats.

Candied Kumquats:

2 1/2 cups sugar 1 1/2 cups water 2 cups washed and sliced kumquats

In a medium saucepan, combine the sugar and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar. Add the kumquats, reduce the heat to low, and simmer for about 6 minutes, or until the kumquats appear translucent. Drain well before serving. The kumquats will keep, refrigerated, for several weeks. Yield: about 2 cups

Episode#: CL9781

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

and... (I think I could use this one right about now...)

Mint Julep Sorbet Recipe courtesy Tanya Holland Show: Melting Pot Episode: Soul Kitchen--Mess of Greens Show

Recipe Summary Prep Time: 10 minutes Cook Time: 5 minutes Inactive Prep Time: 4 minutes Yield: 2 to 4 servings

2 cups packed fresh mint leaves, plus 2 tablespoons, cut into chiffonade, for garnish 2 cups sugar 2 cups water Pinch salt 2 teaspoons lemon juice 1/4 cup bourbon whiskey

In a medium pot, put the 1 cup packed mint, sugar, water, salt, lemon juice, and whiskey. Bring to a boil, remove from the heat, and allow to infuse for 2 hours. Strain the mixture and freeze in ice cream maker according to manufacturer's instructions. Scoop out into serving dishes and garnish with mint chiffonade.

I'm sorry it's a brand I buy at the store. Let me do some searching too and see what I find. Cause it has occurred to me that you may not be able to get this at your store.

Although after looking at the recipe I'm not sure how low fat it is being made with "heavy whipping cream". Experiment with using low fat milk. Since you want it to make smoothies I don't imagine it needs to be a taste treat all by itsself. As long as it taste good mixed with whatever you make your smoothies with it should be wonderful.

Lynne

Vanilla Sorbet with Fruit

One of those lovely sweet things that leave u looking for more!

1 cup heavy whipping cream 1 vanilla bean, split 1/3 cup corn syrup 1 cup milk 1 ounce sugar 1. Put all the ingredients except the vanilla bean into a heavy saucepan. 2. Scrape the seeds from the vanilla bean into the mixture. 3. Drop in the vanilla bean pods. 4. Boil, strain and cool. 5. Freeze to a soft stage in an ice cream maker. 6. Top with sliced strawberries, raspberries and whipping cream. 7. Sprinkle sugar and serve!

Thanks CC Ill have to be giving all these a go ill post my progress lol Shaz

u can buy sorbet???? I searched the groceries but with no luck Shaz

wooohooo thanks Lynn BUT --- what on earth is corn syrup lmaoooooooo darn this living different countries gets hard lol Shaz

glucose my aussie friend says or maple syrup Mindi

I found this and looks like a good substitute. Corn syrup is really just liquid sugar.

Lynne PS Sorbet is a big thing here in California any way. It comes in many flavors. My mom loves the chocolate sorbet. I really like Boysenberry. Very low in fat.

Here is a substitute for light corn syrup.

light corn syrup = Substitutes: boil together 4 or 5 parts sugar + 1 part water until it forms a syrup OR honey

lol k thx they two different things but I would say prolly glucose thanks Mindi Shaz