Monday, March 9, 2009

Espresso Ice with Anise Cream

Sambuca is a potent Italian liqueur traditionally enjoyed with a garnish of whole coffee beans. If you don't have it on hand, purchase small, hotel mini bar-sized bottles at liquor stores. If you don't care for its licorice flavor, simply omit it.

4 servings (serving size: about 1/2 cup ice and about 1/4 cup cream)
* 1 1/2 cups boiling water
* 1/4 cup packed light brown sugar
* 1 tablespoon instant espresso granules
* 1 1/4 cups vanilla light ice cream, softened
* 1/4 cup frozen fat-free whipped topping, thawed
* 1 1/2 teaspoons sambuca (anise-flavored liqueur)

Combine the first 3 ingredients in an 8-inch baking dish, stirring until sugar and espresso dissolve. Cover and freeze for 45 minutes. Stir espresso mixture with a fork every 45 minutes until completely frozen (about 4 hours).

Remove espresso mixture from freezer; scrape mixture with a fork until fluffy. Combine ice cream, whipped topping, and liqueur. Serve over espresso ice.

Nutritional Information
Calories: 150 (21% from fat)
Fat: 3.5g (sat 1.6g,mono 0.0g,poly 0.0g)
Protein: 2g
Carbohydrate: 26.9g
Fiber: 0.0g
Cholesterol: 22mg
Iron: 0.3mg
Sodium: 37mg
Calcium: 75mg

source by:
recipes by: Jeanne Kelley, Cooking Light
Photo: Randy Mayor; Styling: Melanie J. Clarke


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