Text 48, 85 rader
Skriven 2013-06-04 13:02:06 av Stephen Haffly (1:396/45.27)
     Kommentar till en text av RUTH HANSCHKA (1:123/140)
Ärende: Stevia  was: Potassiu
=============================
Hello Ruth,

On (03 Jun 13) RUTH HANSCHKA wrote to RUTH HAFFLY...

-> Steve is debating using it in some mango sorbet. The recipe calls for
-> corn syrup and sugar but we're out of corn syrup. I think he wants to
-> use stevia for both of the sweeteners.
 RH> ->
 RH> It'll have to be a liquid.  The texture won't be right unless one of
 RH> the sweeteners is a liquid form.  Agave nectar might work.

I ended up using just the bulk-pack Stevia In The Raw plus some
guar-gum. While it was fresh out of the freezing container, the texture
was about right. However, I did notice that after an overnight in the
freezer, it did harden considerably. Some softening time in the
refrigerator prior to scooping it for serving should remedy that.

Mango contains 17 grams of carbohydrates per 100 grams of fruit.
Stevia In The Raw contains about 24 grams per cup (based on less than
half a gram per teaspoon. I just calculated as if it were half a gram.
In reality, it is probably somewhat less but without specific data, I
think this is close enough.

Guar gum contains 2 grams per teaspoon, which is what I used.

Lemon juice from one lemon has 4 grams.

The batch made up about 800 grams of finished sorbet (79x grams
measured, plus what was left in the freezer and on the paddle). Simple
math yields (with rounding) 21 grams of carbohydrates per 100 grams of
sorbet, which is considerably less than the 49 grams per half-cup
serving prepared as the original recipe specified with the sugar and
corn syrup. This brings it to the point where Ruth can enjoy some too.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Cuisinart Fresh Mango Sorbet
 Categories: Desserts, Low-fat
      Yield: 10 Servings

      4 ea Mangos, ripe but firm
           ;about 12 oz each, peeled
           ;pitted, and cubed
    2/3 c  Sugar
    1/2 c  Corn syrup
      6 tb Lemon or lime juice, fresh

  Combine the mango cubes, sugar, corn syrup and lemon juice in a
  blender or food processor that has been fitted with the metal blade.
  Pulse to chop, then process until thick and smooth, scraping jar or
  work bowl as necessary with a spatula.  The mango puree may be made
  up to one day ahead; cover and refrigerate until ready to use.

  Turn the machine ON, pour mango puree into freezer bowl through
  ingredient spout and mix until thickened, about 25 - 30 minutes.

  Nutritional Analysis per serving;
  Calories 190 (2% from fat)
  Carbohydrates 49g
  Protein 1g
  Fat .0g
  Saturated fat 0g
  Cholesterol 0mg
  Sodium 27mg

  Ruth's variation:  Add 1 tablespoon lemon zest
  Stephen's variation:  Substitute raw sugar for the granulated sugar.

  Source:  Cuisinart Instruction and Recipe Booklet for ICE-20 Series
  Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.

  MM Format by Stephen

MMMMM


Regards,

Stephen
Professional Point in DOSBox running on Linux.

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