Papaya Sorbet From Barbados Recipes

Steps:

• Bring sugar and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 4 minutes. Let cool completely.
• Puree papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup.
• Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 2 1/2 hours (up to 1 week). Serve garnished with lime slices.

Steps:

• Place papaya in a 9 inch square baking pan and freeze for about an hour.
• Place all ingredients into your food processor and process until smooth.
• Pour into a container and freeze for at least one more hour.

Steps:

• In 2 separate non-reactive saucepans, place the mango in 1 and the papaya in the other. Add 1 cup of sugar and 2 1/2 cups of water to each pan. Place over medium heat and bring to a boil. Cook for 2 minutes. Remove from the heat and cool completely.
• In a blender, puree the mango mixture until smooth. Remove and strain through a fine mesh strainer. Set aside. Wash out the cup of the blender and puree the papaya mixture until smooth. Remove and strain through a fine mesh sieve. In an ice cream maker, process each mixture, separately, according to manufacturer's directions.
• Slice the strawberries and place in a mixing bowl. Add the remaining 1/2 cup of sugar and a splash orange liqueur, if using, and mix well. Cover and refrigerate for at least 30 minutes. To serve, lay some of the cubed angel food cake over the bottom each balloon wine glass or serving bowls. Place 2 small scoops of the mango sorbet over the cake. Spoon some of the berries over the top. Repeat with the remaining cake, papaya sorbet and berries. Garnish with a sprig of fresh mint.

Steps:

• Puree papaya until smooth. There should be about 1 1/2 cups puree. Add the simple syrup and lime juice.
• Freeze in an ice cream machine according to the manufacturer's directions.

Steps:

• Preheat oven to 375.
• Mash bananas and put them into a mixing bowl and mash with fork.
• Add the eggs and beat them into the mashed bananas.
• With your fingers, crumble the slices of bread into crumbs.
• Add the bread crumbs, sugar, vanilla, milk and cinnamon to the banana mixture.
• Cut the limes in half.
• Squeeze the juice into the small bowl.
• Add the juice to the banana mixture.
• Stir all the ingredients well with the mixing spoon.
• Melt the butter in the saucepan over low heat.
• Be careful not to let it burn.
• Add the melted butter to the mixture.
• Beat the mixture 75 strokes.
• Pour the mixture into the pan.
• Bake at 375 for 1 hour.
• Remove pudding and let cool for 1 hour.
• Cut into squares.

Steps:

• Bring sugar and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 4 minutes. Let cool completely.
• Purée papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup.
• Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 2 1/2 hours (up to 1 week). Serve garnished with lime slices.
• FIT TO EAT RECIPE
• (Per serving)
• Calories: 221
• Fat: 0g
• Cholesterol: 0mg
• Carbohydrate: 57g
• Sodium: 11mg
• Protein: 2
• Fiber: 6g