Thompson has made it his mission to persuade you that “nutritious” and “low fat” are antonyms for dull and unsatisfying. Try these treats and you’ll know he’s succeeded. And check out his tips for making healthful sweet summer desserts.
TIPS FOR MAKING HEALTHY SWEET SUMMER DESSERTS
Chef Antony Worrall Thompson offers these tips for other summer delectables:
Campari and Orange Sorbet
A great palate cleanser that is perfect to finish a meal, it’s light and cooling, and you’re also getting loads of vitamin C, plus a smattering of potassium and beta-carotene, which will help you fight off the winter chills.
Juice of 6 oranges and the grated zest of 1 orange
1⁄2 cup (4 oz) superfine sugar
2 sprigs mint
3 tablespoons Campari
Heat the orange juice with the zest, sugar, and mint in a non-reactive saucepan until it comes to a boil and the sugar has dissolved. Allow to cool to room temperature, add the Campari, remove the mint and discard. Pour into your ice cream machine, and follow the manufacturer’s instructions. Keep in the freezer.
This is best eaten on the day it is made, as homemade sorbets tend to go hard. If this happens, allow the sorbet to defrost, then re-churn.
Tip: If you don’t have an ice-cream machine, you’d be better off turning this recipe into a granita, which is a water ice. Simply pour the cooled mixture into a shallow tray and place in the freezer. After about 1 hour, when the mix is starting to freeze, break it up with a whisk and repeat every 15 minutes until you have a frozen slush.
Per serving: 170 cals; 0 g fat; 0 g saturated fat; 40.6 g sugar; 0.1 g fiber; 0 g salt; 0 g fat per 100 g