| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | 6 | servings | |
INGREDIENTS
| 4 | c | Strawberries – (2 pints); stemmed |
| 4 | md | Ripe bananas |
| 1/2 | c | Sugar |
| 1 | c | Freshly-squeezed orange juice |
| 3 | tb | Freshly-squeezed lemon juice |
| 2 | c | Whole milk |
INSTRUCTIONS
Place strawberries in a large bowl. Using a potato masher, mash the strawberries, and set aside. Place the peeled bananas and sugar in a medium bowl. Using the potato masher, mash until smooth. Add banana mixture to the strawberries, and mix well. Stir in the orange juice, lemon juice, and milk. Divide the mixture between four metal ice-cube trays, about 2 cups per tray. The sherbet can also be poured into a 9- by 13-inch glass baking dish and placed in freezer. Stir every 30 minutes until frozen, about 4 hours. Serves 6 to 8. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - [email protected]" Per serving: 114 Calories (kcal); 3g Total Fat; (20% calories from fat); 3g Protein; 20g Carbohydrate; 11mg Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Recipe by: Recipe from Martha Kostyra, Martha Stewart's mother Converted by MM_Buster v2.0n.
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