Low Fat -- Banana Sorbet

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* Exported from MasterCook *

 

Banana Sorbet

 

Recipe By :The Ultimate Ice Cream Book, Bruce Weinstein

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2/3 cup sugar

1/2 cup water

2 tablespoons light corn syrup

1 cup milk

1 pound peeled bananas -- broken into thirds (about 4 large

bananas)

1 teaspoon vanilla extract

1/4 cup creme de banana liqueur or banana syrup

(optional)

 

Combine the sugar, water, and corn syrup in a large saucepan. Place over medium

heat and stir until the sugar dissolves. Raise the heat and boil without

stirring, for 3 minutes. Turn off the heat and let the mixture cool slightly.

 

Add the milk and bananas to the sugar syrup. Return to a simmer and cook

uncovered until the bananas are very soft and fragrant. This will take 5 to 10

minutes. The milk may look foamy.

 

Let the banana mixture cool slightly, then puree the bananas and syrup in a

blender or food processor. If necessary, do this in 2 or 3 batches. Stir in the

vanilla and banana liqueur. Cover and refrigerate until cold or overnight.

 

Stir the chilled banana puree, then freeze in 1 or 2 batches in your ice cream

machine according to the manufacturer's instructions. When finished, the sorbet

will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe

container and freeze at least 2 hours.

 

Yield:

" 1 quart "

 

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Per Serving (excluding unknown items): 313 Calories; 2g Fat (7.1% calories from

fat); 3g Protein; 68g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 44mg

Sodium. Exchanges: 1 Fruit; 0 Non-Fat Milk; 1/2 Fat; 3 Other Carbohydrates.

 

NOTES : Posted to Veglife List

Nutr. Assoc. : 0 0 0 0 84 0 2144