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In a medium bowl, combine all the ingredients and whisk until well combined. Freeze in an ice cream maker according to the manufacturers instructions. To make granita-style, pour the mixture into a large shallow baking dish and place it in the freezer. Stir this mixture every hour for 4 to 6 hours, or until frozen. Store in an airtight container in the freezer for up to 4 days, the sorbet may become icy; when this happens, the sorbet cam be melted and refrozen. Makes 2 cups. NOTE: "This wonderful sorbet likes chocolate, but it pairs well with almost anything else you might think to serve it with. It complements any fruit-based dessert wonderfully." Per 1/2 cup: 136 calories (53% from fat), 0 g. protein, 16 g. carbohydrate, 8 g. fat, 0 mg. cholesterol, 8 mg sodium, 0 g. fiber Recipe by: The Millennium Cookbook Posted to EAT-LF Digest by KSBAUM@aol.com on Jun 28, 1999, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (13g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4651.1mg||160 %|
|Potassium 2.5mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Calories per serving: 3
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