Lemon Sorbet

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Lemon Sorbet

 

 

(Makes 12 servings)

 

 

1 envelope unflavored gelatin

2-1/4 cups water, divided

1/3 cup + 1 tablespoon granulated sugar, divided

1-1/2 teaspoons Sweet'N Low Bulk, divided

2/3 cup freshly squeezed lemon juice

2 large egg whites

2 teaspoons grated lemon peel

 

 

In small saucepan, sprinkle gelatin over 1 cup water; let stand 5 minutes to

soften gelatin.

 

Add 1/3 cup sugar and 1-1/4 teaspoons Sweet'N Low. Cook over low heat, stirring,

until gelatin and sugar dissolve completely. Pour into large bowl; add remaining

water and lemon juice. Chill until syrupy, about 2-1/2 hours.

Beat egg whites with remaining tablespoon sugar and 1/4 teaspoon Sweet'N Low

until stiff but not dry.

 

Fold into syrup mixture with lemon peel. Pour into aluminum loaf pan or

rectangular baking pan. Cover with foil and freeze 2 hours or until frozen 1

inch around edges.

 

Spoon into large bowl and beat until smooth. Return to aluminum pan, cover and

freeze 3 hours. Transfer to bowl and beat again. Return to pan, cover and freeze

until firm, several hours or overnight.

 

To serve, let sorbet stand at room temperature about 15 minutes for easier

scooping.

 

Per serving (1/2 cup): 36 calories, 1 g protein, 8 g carbohydrate, 0 g fat, 0 g

saturated fat, 0 mg cholesterol, 11 mg sodium.

 

Diabetic exchanges: 1/2 fruit

 

 

 

 

 

 

 

 

 

 

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