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Lemon Sherbet Recipe |
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It's easy to make no-fat frozen sherbet at home. For a nice presentation, serve in frozen lemon "cups". Instead of squeezing the lemons for juice in the normal manner, cut off the top third of each lemon, and then scoop out the insides with a sharp knife and a spoon; juice the pulp. Freeze the hollowed-out lemons. Then, when the sherbet is serve, or any commercial sherbet or sorbet inside melon halves. It's an easy way to sneak more fruit into your family's meals!
Ingredients: 2 cups nonfat buttermilk 1 (12-ounce) can evaporated skim milk 1 (6-ounce) can frozen lemonade concentrate, thawed 1/2 cup fresh lemon juice
Method: Combine all ingredients, stirring until sugar dissolves. Freeze in an ice cream maker. (Or freeze in plastic ice tray.)
Note: If desired, add 1 1/2 cups sliced strawberries, blueberries, or chopped peaches during last 30 minutes of freezing.
Per Serving: 135 Calories, 3 g Fat (2 g Saturated), 12 mg Cholesterol, 90 mg Sodium,4 g Protein, 25 g Carbohydrates |
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