In any recipe, the end result is a function of the quality of the ingredients used.

This sorbet is a perfect example, as the finished product really depends on the caliber of the cocoa powder you use. Buy the best you can.

1 cup natural cocoa powder

1 3/4 cups water

3/4 cup agave nectar

Pinch salt

1 1/2 tsp. pure vanilla extract

Measure the cocoa into a small saucepan. Slowly whisk in 3/4 cup of the water until the cocoa is dissolved and there are no lumps. Whisk in the agave nectar, salt and remaining 1 cup water. Over medium heat, bring the mixture to a boil, stirring frequently. Remove from heat and stir in the vanilla extract. Chill in the refrigerator unto very cold. Freeze in an ice-cream maker according to the manufacturer’s directions.

Makes 1 quart, 8 servings, 1/2 cup each.

Note: Need a mini treat for your nightime sweet tooth? Finished sorbet may be frozen in individual 1-ounce portions in a flexible ice-cube tray or silicone flexible mini baking pan.

Factoid: Cocoa beans contain antioxidents called flavonoids, similar to those found in wine. These compounds help reduce the blood’s ability to clot and this lower the risk of heart attacks and stroke.

Nutrient analysis: 95 calories, 26 g carbohydrates; 1 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 30 mg omega-3s; 4 g fiber 18 g sugar; 21 mg sodium.

Cheryl Forberg, RD, is the nutritionist to NBC’s The Biggest Loser fitness reality show and has a private nutrition practice in Napa. Her new book is called “Positively Ageless: A 28-Day Plan for a Younger, Slimmer, Sexier You” (Rodale). For more information and recipes, visit her Web site at www.cherylforberg.com