Mexican Chocolate Sorbet
Serves 8
If you love ice cream but hate the calories, fat, cholesterol and carbs, then switch to sorbet, which has no eggs, milk or cream. This one doesn't even have traditional sugar--instead, it uses granulated cane juice (try the brand Sucanat).
Ingredients
Sorbet
2 cups water
1 cinnamon stick
5 whole cloves
1 cup Sucanat
1 rounded teaspoon instant coffee granules
1/2 cup Dutch process cocoa powder
1/4 teaspoon sea salt
Bananas
Nonstick spray
4 firm-but-ripe bananas, preferably organic, peeled, halved crosswise then lengthwise
3 tablespoons Sucanat
3 tablespoons dark rum
Directions
for sorbet:
1. Combine water, cinnamon stick and cloves in heavy medium saucepan over medium heat; bring to simmer. Add Sucanat and return to simmer. Remove from heat. Whisk in coffee granules, then cocoa powder and salt. Cool mixture completely.
2. Strain mixture; discard spices. Transfer mixture to ice cream maker and freeze according to manufacturer's instructions. To make sorbet without an ice cream maker, transfer mixture to 9- by 13-inch glass baking dish. Freeze mixture until firm, stirring occasionally, about 5 hours. Break sorbet into large pieces; transfer pieces to food processor. Puree sorbet until smooth and creamy. Spoon sorbet into plastic container. Cover and freeze until firm. (Sorbet can be prepared and frozen 1 week ahead. Let stand at room temperature 5 minutes before serving.)
for bananas:
1. Spray a large, heavy skillet with nonstick spray. Heat skillet over medium-high heat. Add bananas and cook until browned on one side, about 1 minute. Carefully turn bananas and cook until browned on second side, about 1 minute. Transfer two banana pieces to each of eight plates or bowls. Add Sucanat to same skillet. Add rum and simmer over low heat until mixture is syrupy, about 1 minute. Drizzle syrup over bananas, dividing evenly. Top bananas with scoop of sorbet and serve immediately.
To make this healthier sweetener, sugar cane is pressed to squeeze out the juice, which is then clarified, filtered and evaporated. The resulting syrup--rich in molasses flavor--still has the vitamins, minerals and trace elements naturally found in the sugar-cane plant. That syrup is crystallized, and a natural sugar alternative is born. As for the chocolate, it's actually good for you! And few fruits go better with chocolate than bananas. An excellent provider of vitamin B6, which helps fight infection and is necessary for iron production, bananas are also a good source of vitamin C and potassium.
Nutrition Facts
Per serving: 106 calories; 7% fat (< 1 g; 0 g saturated); 88% carbs (23 g); 5% protein (1 g); 2 g fiber; 74 mg calcium; 14 mg iron; 85 mg sodium.
