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Cinnamon Almond Espresso Sorbet
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Cinnamon Almond Espresso Sorbet

By Margaret Furtado, MS RD LDN CYT and Joseph Ewing, RD LDN

 

Yes, ice cream is creamy and delicious, but it’s also loaded with calories. That’s why I think sorbet is clearly underrated. It’s lighter, tasty and easy to make yourself.

 

My latest dessert crush is Cinnamon Almond Espresso Sorbet. It is the perfect treat on a balmy afternoon or when you just want a little something sweet. Plus each serving has 10 grams of protein!

 

After you’ve mastered making the sorbet base, you can really get creative. Try making a tropical sorbet by substituting the coffee with unsweetened pineapple juice, removing the ground cinnamon and replacing the almond extract with coconut extract.

 

Have a healthy and happy summer!

 

Ingredients

1/2 cup pasteurized egg whites

1/2 cup

freshly brewed decaf espresso, chilled

1/3 cup

Splenda

1/2 cup

silken toufu

1 teaspoon

ground cinnamon

1/2 teaspoon

almond extract

 

 

Method of Preparation

1. Combine all ingredients in a blender, and blend until combined.

2. Freeze in an ice cream maker according to manufacturer’s directions.

 

Yield: 2 serving

 

Nutritional Analysis

Calories 72, Protein 10 g, Carbohydrates 11 g, Total fat 2.4 g, Cholesterol 0 mg, Sodium 108 mg, Sugars 1.1 g, Fiber 0.1 g