Lemon Sorbet
Source of Recipe
Marla
List of Ingredients
Sugar Free 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 peelRecipe
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.
(Makes 12 servings)
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.
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