Iced Mocha Sherbet
Source of Recipe
The Diabetic Newsletter - e-mail
Exchanges
Serves: 4
- 1-1/2 cups evaporated non-fat milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons carob powder
- 1 tablespoon crystalline fructose
- 2 tablespoons frozen orange juice concentrate
- 1 tablespoon instant coffee granules
- 1 tablespoon part-skim ricotta cheese
Mix all ingredients together in blender and turn into metal
trays. Place in freezer and stir with fork from time to time
to break up ice crystals.
When ready to serve, process again so the sherbet is soft.
Per Serving: Calories: 121, Cholesterol: 5 mg, Carbohydrate: 22 g, Protein: 8 g, Sodium: 117 mg, Fat: 0.5 g ++++ Exchanges: 1 Milk, 1/2 Fruit
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