Ambrosia Sorbet Recipe

• 2 c. pineapple puree from half a fresh pineapple
• 1 c. fresh orange juice
• 1 tsp coconut extract
• 1/4 c. part-skim ricotta cheese
• 1/4 c. flaked coconut, unsweetened

1. Makes 1 qt, serving 8, at 65 cals.
2. Time varies from 1 to 5 hrs, depending upon freezing method.
3. If using fresh pineapple: cut the rind, eyes, and core from the pineapple.
4. Cut the flesh into chunks and puree them in a food processor fitted with the steel blade.
5. You should have about 2 c. of puree.
6. (Unsweetened pineapple chunks, pureed.)
7. Add in the orange juice, coconut extract, and ricotta and process briefly.
8. Refrigeratethe mix and freeze in an electric or possibly hand-cranked ice-cream machine, following the manufacturer's instructions.
9. To make the sorbet in your freezer, transfer the mix to a bowl and place in the freezer.
10. When the liquid has frzn solid, about 2 to 3 hrs, remove it from the freezer and, with a fork, break it into large chunks.
11. Place the chunks in a food processor and process with the metal blade till smooth and creamy.
12. Return to the bowl and freeze for at least 30 min more.
13. Toast the coconut: Set oven at 350F.
14. Spread coconut on a baking sheet and toast in the oven for about 10 min, or possibly till lightly colored, stirring or possibly shaking 2 or possibly 3 times.
15. To serve, place scoops of sorbet in dessert dishes and sprinkle with the toasted coconut.

pineapple puree from, orange juice, coconut, ricotta cheese, flaked coconut

Taken from cookeatshare.com/recipes/ambrosia-sorbet-64664 (may not work)