Mexican Chocolate Sherbet

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Category : Desserts

Recipe : Mexican Chocolate Sherbet

Not technically authentic but so simply delicious, this subtle chocolate iced treat
makes a spectacular finish to a special dinner. If you do not have an ice-cream maker,
freeze it in a shallow dish, beating with an electric mixer several times to keep it
smooth. Serve it in your prettiest dishes, garnished with cinnamon sticks.

Makes 6 servings

1/4 cup + 2 tablespoons granulated sugar
1/4 cup + 2 tablespoons unsweetened cocoa powder
1 1/2 cups boiling water
Zest of 1 small orange
One 1 1/2" piece cinnamon stick
2 cups skim milk
1 1/2 cups evaporated skimmed milk
1/2 teaspoon almond extract
Additional cinnamon sticks, to garnish

In medium saucepan, with wire whisk, combine sugar, cocoa and boiling water,
blending until smooth. Add zest and cinnamon stick; bring liquid to a boil. Reduce
heat to low; simmer, stirring frequently, 10 minutes.
Add skim and evaporated skimmed milks and almond extract to sugar mixture;
remove from heat. Refrigerate, covered, until chilled.
Remove and discard zest and cinnamon stick from milk mixture. Transfer mixture
to ice-cream maker; freeze, following manufacturer's directions.
Transfer frozen mixture to 1 1/2-quart freezer-safe container; freeze at least 1
hour longer. Serve garnished with cinnamon sticks.

EACH SERVING (3/4 CUP) PROVIDES: 3/4 Milk, 70 Optional Calories

PER SERVING: 141 Calories, 1 g Total Fat, 1 g Saturated Fat, 4 mg Cholesterol, 117 mg
Sodium, 27 g Total Carbohydrate, 2 g Dietary Fiber, 9 g Protein, 295 mg Calcium