|Top of the Teton Pass looking down on Jackson Hole WY, June 2013|
This is a picture from the top of the Teton Pass in Wyoming that I had the privilege of taking last summer. It was actually shot from the bike path that goes up and over and not the highway. It is such a joy and wonder to be able to witness nature from these points of view! This particular picture was taken the first time I traveled with my bike: my fiancé was unable to come to the wedding with me, so I took my bike as my "date." Riding has enabled me to see things from an unparalleled point of view, and while descending mountain passes is one of my weakest skills on the bike, I will never forget the view as I crested and started my first switch-backing descent in the Tour of the Catskills last summer. Incredible!
Anyways, back to the chocolate sorbet. I've made chocolate sorbet in my ice cream maker quite a few times and found that it's quite delicious. I followed this recipe from about.com and was definitely pleased: I especially recommend adding in cinnamon or mint. While I gave up sugar for lent though, I experimented with no-sugar-added fruit sorbets and found that they could be quite pleasing! My favorite sorbets have been using a mango base. Mango is creamier and sweeter than many fruits, and they are also a good source of fiber as well as vitamins C, A, and B6. Processed sugar can't compete with that! Combining it with cocoa powder makes this recipe a sure win. Unsweetneed cocoa powder is a good source of many micronutrients and antioxidants and actually is a fairly high quality source of protein.
Tropical Chocolate Sorbet
1 1/4c frozen mango cubes
1/4c cocoa powder
3T unsweetened coconut milk (the kind that comes from a carton)
Food process mango & cocoa powder to a fine powder. Add coconut milk and blend until a creamy, just churned, sorbet consistency is achieved. (Add more milk if necessary.) Enjoy! This recipe yields enough for two or a very generous bowl for one (190 calories, 3g fat, 5g protein, 10g fiber)