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Low-Fat Chocolate Sorbet




Source of Recipe


Martha Stewart Living magazine, June 1995


List of Ingredients




2 1/2 cups water
3/4 cup packed dark brown sugar
1/2 cup sugar
2/3 cup unsweetened cocoa powder
1 oz. bittersweet chocolate, finely chopped
11/2 tsp. vanilla
1 tsp. instant espresso powder (or instant coffee)



Recipe



Combine water, brown sugar, granulated sugar and cocoa in a saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until sugar dissolves, about 5 minutes. Reduce heat to low; boil gently for 3 minutes.

Remove syrup from heat and add chocolate, vanilla and espresso powder; whisk until chocolate is melted and well-incorporated. Pour mixture into bowl and refrigerate to chill, stirring occasionally. Transfer to ice cream maker and freeze according to manufacturer's instructions.

YIELD: 4 Servings

Each half cup serving has 165 calories, 3 g fat.