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ķ DESSERTS ĸ
17
1 can (11 oz.) (200 g)
mandarin oranges,
drained
1 cup (250 ml) water
1 can (6 oz.) (175 ml)
frozen orange juice
concentrate
1
⁄
4 cup (30 g) powdered
sugar
1 tablespoon (15 ml)
fresh lemon juice
Place all ingredients in blender jar. Cover and
blend at , about 15 to 20 seconds. Pour into
freezer container and freeze until almost set, about 3
to 4 hours. Scrape into blender jar. Blend at
until smooth, about 1 minute.
Pour into freezer container. Freeze until hard, about
5 to 6 hours.
Yield: 6 servings.
ሑሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑሑ
ORANGE SORBET
Crepes:
2 eggs
1
⁄4 teaspoon salt
3
⁄
4 cup (90 g) flour
1 cup (250 ml) milk
2 tablespoons (25 ml) oil
Filling:
2 large apples, peeled,
cored and quartered
1
⁄2 cup (125 ml) apple
juice
1
⁄8 cup (25 g) sugar
1 tablespoon cornstarch
1
⁄2 teaspoon cinnamon
1
⁄4 cup (35 g) raisins
In blender container, combine all crepe ingredients.
Cover. Blend at 10 seconds. Scrape any flour
from sides of blender. Blend at 5 to 10 seconds, or
until smooth. Refrigerate batter at least 1 hour.
Spray crepe pan or nonstick skillet with nonstick
cooking spray. Heat over medium-high heat until hot.
Pour 2 or 3 tablespoons (25 or 50 ml) batter for each
6- to 7-inch (15- to 18-cm) crepe. Cook until golden;
turn. Cook until golden.
Meanwhile, place apples, apple juice, sugar,
cornstarch and cinnamon in blender. Cover,
at for 8 seconds 2 to 3 times or until
mixed and apples are chopped. Pour mixture into
medium saucepan. Stir in raisins. Bring to a boil,
stirring frequently. Cook over medium heat 10 to
12 minutes or until thickened and apples are
tender, stirring occasionally. Spoon 2 to 3
tablespoons (25 to 50 ml) filling down center of each
crepe; fold or roll to enclose filling. Spoon any
remaining filling over crepes. Top with whipped
cream if desired.
Yield: 8 servings (2 crepes each).
ሑሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑሑ
APPLE CREPES