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stir into the yogurt/sugar mixture. Cover and refrigerate
2 to 3 hours, or overnight.
Turn the Cuisinart
®
Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about
30 to 35 minutes. The frozen yogurt will have a soft, creamy
texture. If a firmer consistency is desired, transfer the frozen
yogurt to an airtight container and place in freezer for about
2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 130 (7% from fat) • carb. 26g • pro. 4g • fat 1g • sat. fat 1g
• chol. 5mg • sod. 105mg • calc. 180mg • fiber 2g
Coconut Cardamom Sorbet
Makes about 8 cups
2¼ cups water
2 cups granulated sugar
1 whole vanilla bean, halved and seeds scraped
2 tablespoons whole cardamom pods, toasted and
crushed*
¼ teaspoon table salt
4 cups unsweetened coconut milk
Combine the water, sugar, vanilla bean (including the pod),
toasted cardamom pods and salt in a medium saucepan set over
medium-high heat. Bring mixture just to a boil and then remove
from heat. Let mixture steep for 1 hour; strain and discard pods.
Add the coconut milk to the strained mixture. Cover and refrig-
erate overnight.
Turn the Cuisinart
®
Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about
30 to 35 minutes. The sorbet will have a soft, creamy texture. If
a firmer consistency is desired, transfer the sorbet to an airtight
container and place in freezer for about 2 hours. Remove from
freezer about 15 minutes before serving.
*To toast, place whole cardamom pods in a small skillet set
over low heat. Once pods are fragrant, remove and transfer
to a cutting board. Crush with a mortar and pestle, or with the
bottom of a heavy glass.
Nutritional information per serving (based on ½ cup):
Calories 210 (46% from fat) • carb. 28g • pro. 1g • fat 11g • sat. fat 11g
• chol. 0mg • sod. 50mg • calc. 2mg • fiber 0g
Dark Chocolate Sorbet
A step away from ordinary sorbets, our Dark Chocolate Sorbet
is a real treat.
Makes about 8 cups
4 cups water
2¼ cups granulated sugar
½ teaspoon table salt
4 ounces unsweetened chocolate, chopped
4 ounces bittersweet chocolate, chopped
1¼ cups cocoa powder, sifted
1½ teaspoons pure vanilla extract
Prepare a simple syrup with the water, sugar and salt by add-
ing all three to a medium saucepan set over medium-low heat.
Cook mixture until the sugar is fully dissolved.
While syrup is cooking, combine both chocolates in a medium
bowl; reserve.