3 Less
Summer Minestrone with Basil Yoghurt Sorbet
Zoe TSOI , Australian Accredited Dietitian, Health Promotion Sub-Committee of HKNA, said "The sorbet made of low fat dairy greatly reduces the fat content compared to traditional ice cream. The natural sweetness of fruits also avoids the use of extra sugar."
Ingredients (to serve 8):
Strawberry slices, trimmed and sliced1 kg
Cherry tomatoes, stemmed1
Small fennel bulb, trimmed and diced8
Red pepper, cut into strips1
Strawberries, wedged16
Basil Yoghurt Sorbet Ingredients (for 8 portions):
Low-fat milk175 ml
Low-fat plain yoghurt250 ml
Juice of lemon1/2
Basil150 g
Zest of orange1/4
Cooking Method:
1.In a large bowl, gently squeeze the strawberry slices till juiced. Cover the bowl with plastic wrap. Set the bowl over hot water and steam at 80℃ for 1 hour. Place in the refrigerator overnight.
2.Seal the fennel into an airtight plastic bag, and the red pepper into another. Sous vide at 85℃ for 15 minutes. Set aside.
3.Stalk the basil leaves; chop half of them finely.
4.In a steel pan, mix the low-fat milk and the whole basil leaves. Add the orange zest. Boil the mixture on low flame for 5 minutes until bubbling. Sieve and let cool.
5.Add the yoghurt, chopped basil leaves and lemon juice to low-fat milk. Cover with plastic wrap, and place in the freezer.
6.Sieve the strawberries and transfer the juice to a plate. Garnish with the strawberries, raspberries, blue berries and cherry tomato. Place the fennel dices, red pepper strips and basil leaves on top of the cherry tomato. Spoon the basil yoghurt sorbet onto the plate and serve.
Per Serving:
Energy (kcal)101
Carbohydrate (g)19
Protein (g)4
Fat (g)2
Sugar (g)12
Sodium (mg)43
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Mr. Vito CHAN
Extract from CookSmart, Issue 17