Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 Lemon Sorbet 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 Directions: 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 ===== *********** My Special Thought To You: There's A Blessin' In Pressin'....On The Upward Way! Quote Link to comment Share on other sites More sharing options...
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