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Chocolate Sherbet
Chocolate Sherbet
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From: Diabetic Living Magazine
Make this chocolate frozen dessert hours before serving. The mixture needs to freeze at least 8 hours.
- By: Diabetic Living Magazine
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 6 ounces to 7 ounces 60-percent-cacao chocolate or bittersweet chocolate, chopped
- 2 cups water
- ⅔ cup sugar
- ½ cup whipping cream
- 1 teaspoon vanilla
- Pomegranate seeds (optional)
Preparation
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Prep
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Ready In
- In a medium saucepan stir together chopped chocolate, water, sugar, and whipping cream. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat and stir in vanilla. Cover and chill overnight.
- Freeze mixture in a 1-quart ice cream freezer according to manufacturers directions. Ripen in freezer before serving. To serve, scoop into small glasses or dishes.
- Serving size: ¼ cup
- Per serving: 148 calories; 8 g fat(5 g sat); 1 g fiber; 19 g carbohydrates; 1 g protein; 0 mcg folate; 14 mg cholesterol; 18 g sugars; 147 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 1 mg iron; 5 mg sodium; 79 mg potassium
- Carbohydrate Servings: 1½
