Cool and comforting at the same time, this frozen chocolate milk is a calcium-rich, low-fat concoction we could eat once a week. Prep and Cook Time: At least 3 hours, depending on your ice cream maker. Notes: This recipe easily doubles or triples.
Yield
Makes 2 servings
Ingredients
* 1/4 cup sifted unsweetened cocoa powder
* 6 tablespoons sugar
* 1 cup low-fat milk
Preparation
1. In a small saucepan over medium heat, whisk cocoa, sugar, and 2 tbsp. water to form a smooth paste. Add another 2 tbsp. water; stir until mixture is warm and sugar dissolves. Remove from heat; stir in milk.
2. Pour mixture into a metal bowl, cover, and chill until cold, about 1 hour. Process in an ice cream maker according to manufacturer's directions. Or, pour mixture into a shallow metal pan or ice cube tray and freeze 3 hours or up to overnight; then whirl in a food processor, adding up to 2 tbsp. water to smooth mixture if necessary.
3. Transfer mixture to a freezer-safe container, cover, and freeze until hard, about 30 minutes.
Note: Nutrition analysis is per 3/4-cup serving.
Nutritional Information
Calories: 219 (11% from fat)
Protein: 5.9g
Fat: 2.6g (sat 1.6)
Carbohydrate: 49g
Fiber: 2.9g
Sodium: 63mg
Cholesterol: 4.9mg
source by: myrecipes.com
recipes by: Sandy Goldberg, Oakland, Sunset
Annabelle Breakey; Randy Mon
Chocolate Sherbet
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