| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Lemons |
| 1 |
|
Lime |
| 1/3 |
c |
Nonfat dry milk |
| 1 |
c |
Skim milk |
| 1/4 |
c |
Sugar |
INSTRUCTIONS
Grate enough lemon and lime zest to measure 1 tsp. each. Halve and
squeeze the fruit. You should have about 2/3 c. lemon juice and 3
tbsps. lime juice; set aside. In a medium-size bowl combine the nonfat
dry milk and the lemon and lime juices and zest. Whisk in the skim
milk and sugar, and continue whisking until smooth. Pour the mixture
into an ice-cube tray (leave in the dividers to help the mixture
freeze more quickly). Freeze the sorbet 3 hours or until firm.
Transfer the sherbet to a food processor and process it, pulsing the
machine on and off, about 15 seconds, or just until spoonable. Divide
the sherbet among 4 dessert dishes and serve. Makes 4 servings.
Nutritional information per serving: calories, 101; total fat, 0.2 g;
saturated fat, 0.1 g; cholesterol, 2 mg; sodium, 63 mg. Recipes from
The Wellness Lowfat Cookbook Recipe by: MAILING LIST 1995 Posted to
recipelu-digest Volume 01 Number 445 by ctlindab@mail1.nai.net on Jan
4, 1998
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