| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh mint leaves, about |
|
|
20 |
| 2 3/4 |
c |
Skim milk, I'm going to use |
|
|
the fat free Pesachdik |
|
|
coffee whitener |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Fresh lemon juice |
| 2 |
t |
Freshly grated lemon zest |
INSTRUCTIONS
This recipe is from "Eating Well" Magazine, April, 1998. In a large
saucepan, combine mint, milk and sugar. Stir over medium heat until
sugar dissolves, about 3 minutes. Transfer to a large glass measuring
cup or bowl. Cover with plastic wrap and refrigerate until chilled, at
least 1 hour, or overnight. Pour sherbet base into a food processor or
blender, and pulse briefly to chop mint. Add lemon juice and zest and
pulse to blend. Freeze mixture in a shallow, nonreactive pan until
solid, about 6 hours. Break into chunks and pulse in a food processor
until smooth. Serve immediately, or transfer to a chilled bowl and
freeze for 1 to 2 hours. This will keep in freezer in an airtight
container for up to 4 days. Let soften in the 'fridge for 30 minutes
before scooping. Makes about 1 quart, for 8 servings. 110
calories/serving. Posted to JEWISH-FOOD digest by Barry & Shelley Shub
<shubbse@bellsouth.net> on Mar 30, 1998
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