Balsamic: Strawberry Balsamic Sorbet - 2 pts, Carbohydrate 24 g, Fiber 1 g

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Starwberry Blasamic Sorbet - 2 pts

 

3/4 cup balsamic vinegar

4 cups strawberries, hulled and halved, plus 4 berries, coarsely chopped

1 tablespoon dark honey

 

 

 

 

 

 

In a small nonaluminum saucepan, bring the vinegar to a simmer over medium-low

heat. Cook until reduced by half, about 5 minutes. Remove from the heat and let

cool.

 

Place the halved strawberries in a blender or food processor. Process until very

smooth. Pass the puree through a fine-mesh sieve placed over a bowl, pressing

firmly on the solids with a rubber spatula or the back of a wooden spoon to

extract all the juice. Discard the solids. Add the balsamic reduction and the

honey to the puree and stir to combine. Cover and refrigerate until cold.

 

Freeze the strawberry mixture in an ice-cream maker according to the

manufacturer's instructions. Store in the freezer until ready to serve or for up

to 2 days. Spoon into individual bowls and garnish with the chopped

strawberries.

 

SERVES 4

 

Source: Mayo Clinic

Formatted by Chupa Babi: 06.04.08

 

Nutritional Analysis(per serving)Calories 98; Total fat < 1 g (Monounsaturated

fat 0 g,Saturated fat 0 g); Carbohydrate 24 g;Fiber 1 g

Protein 1 g Cholesterol 0 mg Sodium 17 mg

 

Dietitian's tip: Good-quality balsamic vinegar is the key to this frozen version

of a classic Italian dish. Perfect served as dessert or as a between-course

intermezzo. It's loaded with vitamin C.

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