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Resumen del manual
Serve in cups or cones, adding mix-ins while dispensing frozen yogurt. Nutritional information per serving: Calories 157 (20% from fat) • carb. 31g • pro. 2g • fat 4g • sat. fat 3g • chol. 4mg • sod. 26mg • calc. 47mg • fiber 1g Root Beer Float Sherbet Tastes just like the soda shop favorite. Makes about ten .-cup servings 2 . . 12-ounce bottles root beer, allowed to go flat or somewhat flat cup lowfat sweetened condensed milk cup lowfat or regular half-and-half Place all ingredients in a medium bowl and stir to blend. If not freezing immediately, cover and refrigerate until ready to use. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If sherbet is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes. Serve in cups or cones, adding mix-ins while dispensing sherbet. Nutritional information per serving: Calories 86 (8% from fat) • carb. 18g • pro. 2g • fat 1g • sat. fat 1g • sod. 43mg • calc. 55mg • fiber 0g Orange Creamsicle Sherbet Makes about eight .-cup servings 1. cups (a 12-ounce can) frozen orange juice concentrate, thawed . cup granulated sugar 1. cups whole milk teaspoons pure vanilla extract . cup fat free or regular half-and-half Place the orange juice concentrate, sugar, milk, and vanilla in a blender jar (or food processor fitted with the metal “s” blade) and blend on high until smooth and homogenous. Transfer to a medium bowl and stir in half-and-half with a whisk. If not freezing immediately, cover and refrigerate until ready to use. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If sherbet is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes. Serve in cups or cones, adding mix-ins while dispensing sherbet. Nutritional information per serving: Calories 142 (11% from fat) • carb. 29g • pro. 2g • fat 2g • sat. fat 1g • chol. 7mg • sod. 46mg • calc. 85mg • fiber 0g Peaches & Cream Sherbet Makes about eight .-cup servings 1 pound peach slices (fresh or frozen, thawed) ... cup granulated sugar . cup peach nectar or juice 1. tablespoons fresh lemon juice . cup whole milk . cup fat free or regular half-and-half . teaspoon pure almond extract, optional Place the peaches, sugar, peach nectar, and lemon juice in a blender jar (or food processor fitted with the metal “s” blade) and blend on high until smooth and homogenous. Add milk and blend until homogenous. Add almond extract if using. Transfer to a bowl and stir in half-and-half. If not freezing immediately, cover and refrigerate until ready to use. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If sherbet is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes. Serve in cups or cones, adding mix-ins while dispensing frozen sherbet. Nutritional information per serving: Calories 122 (8% from fat) • carb. 27g • pro. 2g • fat 1g • sat. fat 1g • chol. 4mg • sod. 51mg • calc. 50mg • fiber 1g Fresh Lemon Sorbet Bits of fresh citrus zest add a burst of flavor to these refreshing sorbets. Makes about eight .-cup servings 2 2 1. 1 cups sugar cups water cups freshly squeezed lemon juice tablespoon finely chopped lemon zest* Combine the sugar and water in a medium saucepan and bring to a boil over medium- high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool completely. This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making citrus sorbets. Allow to cool completely. When cool, add the lemon juice and zest; stir to combine. If not freezing immediately, cover and refrigerate until ready to use. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If sorbet is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes. Serve in cups, adding mix-ins while dispensing sorbet. Nutritional analysis per serving: Calories 204 (0% from fat) • carb. 54g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 3mg • calc. 5mg • fiber 0g Fresh Lime Sorbet: Substitute 1. cups freshly squeezed lime juice for the lemon juice and 1 tablespoon finely chopped lime zest for the lemon zest. Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and . tablespoon each of finely chopped lemon and lime ...