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Cranberry-apple Sorbet

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      Title: CRANBERRY-APPLE SORBET
 Categories: Digest, Feb95, Ornish
      Yield: 2 Servings
 
      2    Golden Delicious apples
           Peeled, cored, and coarsely
           Chopped
      2 c  Cranberry Juice
 
  1. In medium-size saucepan, combine apples and juice. Heat to
  boiling. 2. Reduce heat to simmer, cover and cook 20 minutes or until
  apples are very soft. 3. Uncover and set aside to cool to room
  temperature. 4. In food processor or blender, puree apple and juice
  until smooth. 5. Pour into ice-cream maker and process into sorbet
  following manufacturer's directions.  OR 6. If not using ice-cream
  maker, pour puree into a9-inch square pan. Cover and freeze until
  partially frozen -- about 2 hours. 7. Meanwhile, chill a large bowl
  and beaters of an electric mixer. 8. Place puree in chilled bowl and
  beat on low speed until pieces are broken up, then beat on high speed
  until smooth and fluffy -- about 1 minute. 9. Pack sorbet into
  freezer container and freeze several hours before serving.
  
  Nutritional Info: (per 1/2 cup)  2 g. protein, 27 g. carbohydrate, .3
  g. fat, 2 g. fiber, 2 mg. sodium, 108 calories.
  
  Posted by BRRB11A@prodigy.com  (MRS ROSE L GEIGER) to the Fatfree
  Digest [Volume 15 Issue 6] Feb. 6, 1995.
  
  Individual recipes copyrighted by originator. FATFREE Recipe
  collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
  Mintzias, km@salata.com.
  
  1.80á
 
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