Dragon Fruit Sorbet
INGREDIENTS:
372g (1 large dragon fruit)
(red-flesh) 223 cal
50g topping cream (can be
replaced with whipping cream) 160 cal
TOTAL: 555g (383 cal)
Each serving: 40g (28 cal)
- Blend the fruit into puree.
- Cook it on the stove until slightly thicken.
- Let it cool completely. Mix in topping cream and combine well.
- Place it in the freezer (use stainless steel container so that it gets cold faster).
- When the edges start to solidify (about 1 – 2 hours in the freezer), use a fork to stir it vigorously.
- Do step 5 a few times until the whole thing becomes solid.
- Ready to be served.
Blended dragon fruit puree after I evaporated the excess water on the stove.
This can be skipped actually but basically, that's how it should look like after you have it on the stove. The puree is thicken a little, like.. jam.
After adding the cream, it is a little creamy milky looking.
Definitely liquid-cream stage whereby you won't enjoy eating at all.
Do it a couple of times until you reach to this stage - firms up nicely.
That's how much 40g is.
I have it with 1 slightly burned almond for topping.
The almond is only 17cal approximately.
So you basically have this 1 little mug of dessert after your meal which has only 45cal
How unbelievable -
This is totally satisfying even though the quantity may look small
It tastes really close to the tutti frutti's yoghurt taste
Sweet and sour at the same time
With some burned almond (which is not done intentionally) gives it a bitter tartness
It's really good!
No comments:
Post a Comment