Recipes

This refreshing, low-cal dessert recipe adapted from a recipe by chef Mary Nearn at Miraval resort in Tucson, AZ. is made in an ice cream maker and uses a delicately flavored fruit that grows on cactus. If you can’t find fresh prickly pears, order prickly pear purée from Amazon.com or substitute any other fruit purée, such as honeydew or mango. This recipe makes more sorbet and lime glaze than you’ll need for four servings, so you’ll have plenty left over.

Check out VIVmag’s July/August 2007 issue for other delicious recipes, weight-loss secrets and healthy cooking tips from top spas.

Prickly Pear Sorbet With Kiwi Salsa and Tequila-Lime Glaze
Serves 4

For the sorbet:

• 4 cups prickly pear purée (or other unsweetened fruit purée)
• 7 ounces fresh-squeezed lime juice
• 1 cup water
• 1 cup granulated sugar
• 4 small kiwi, peeled and diced
• Mint leaves (optional)

For the glaze:

• 1 cup fresh-squeezed lime juice
• 1/2 cup lemonade
• 1/4 cup tequila
• 1/4 cup corn syrup

Directions: In a medium bowl, combine prickly pear purée and lime juice. Set aside.

In medium saucepan over high heat, bring the water and sugar to a boil and cook for several minutes until liquid becomes syrupy. Remove from the heat and whisk in purée and lime juice. To cool the mixture, set the saucepan into a stainless-steel bowl filled with ice and water.

Place chilled purée in an ice cream maker and process according to manufacturer’s instructions, until thick and light pink in color. Store sorbet in an airtight container in freezer until ready to serve.
Meanwhile, put all glaze ingredients in a medium saucepan over high heat, and bring to a boil. Cook until reduced by about half. Allow to cool, and refrigerate in an airtight container until ready to use.

To serve, place a 1/2 cup scoop of sorbet in a martini glass. Top with 1⁄4 of the diced kiwi and drizzle 1 tablespoon of the glaze over fruit and sorbet. Garnish with a mint sprig.

Take-home tip: Low-calorie fruit-based glazes also are a great accompaniment to grilled meats or fish. Try subbing orange or cranberry juice for the lime in this recipe.

Technique: Making a fruit-based glaze

1. Place all glaze ingredients in a saucepan.
2. Bring to a boil.
3. Continue cooking until liquid becomes thick and syrupy has been reduced by about half.