Recipe - Lemon-Lime Sherbet

2 lg Lemons
1 Lime
1/3 cup Nonfat dry milk
1 cup Skim milk
One fourth cup Sugar

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 mediumsize 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 icecube 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 recipeludigest Volume 01 Number 445 by ctlindab@mail1.nai.net on
Jan 4, 1998