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Cranberry-Vanilla Bombe

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  7 Hours
  12 servings
The fun of this festive bombe is discovering the brilliant cranberry sorbet interior.
RECIPE INGREDIENTS
2 cups  cranberries
2 1/2 cups  water
1 1/2 cups plus 1 teaspoon  sugar divided
6 tablespoons  lemon juice
3 tablespoons  orange juice
1 quart  nonfat or low-fat frozen vanilla yogurt
Fresh mint leaves for garnish
DIRECTIONS
Combine cranberries, water and 1 1/2 cups sugar in a medium saucepan; bring to a simmer. Remove about 12 whole berries to a paper towel, sprinkle them with the remaining 1 teaspoon sugar and reserve for garnish. Continue to cook cranberry mixture, stirring often, until berries are tender, about 5 minutes. Remove about 1/3 cup of the cooked berries and chop coarsely. Set aside.


Strain the remaining cranberry mixture through a sieve into a bowl, discarding skins. Let cool. Stir in lemon and orange juice along with the reserved chopped berries. Freeze in an ice cream freezer according to manufacturer’s directions. (Alternatively, pour the sorbet mixture into a metal cake pan and freeze until almost solid, about 6 hours. Crack into chunks and process in a food processor until smooth).


While the cranberry sorbet is freezing, put a 6-cup bombe mold or deep bowl in the freezer. Soften frozen yogurt in the refrigerator for about 30 minutes. Evenly coat the inside of the chilled mold or bowl with the softened yogurt. Return to the freezer to firm up, about 30 minutes. Fill the center with the cranberry sorbet. Cover and freeze for 5 hours.


An hour before serving, dip the mold into very hot water, wipe dry and quickly invert onto a serving plate. Cover with plastic wrap and return to the freezer. About 15 minutes before serving, transfer the bombe to the refrigerator to soften slightly. Just before serving, garnish the top of the bombe with the reserved sugared cranberries and mint leaves.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 09/01/2009
Nutrition Facts per Serving
Yield:   12 servings
Calories: 183
Sodium: 58mg
Fiber: 1g
Carbohydrates, Total: 43g
Protein: 4g
% Cal. from Fat: 0%
Cholesterol: 1mg
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