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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Strawberry Sorbet

Source: Enlitened Kosher Cooking by Nechama Cohen

Delicious strawberry sorbet made with frozen strawberries.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	14.4

Total Carbs	0.5 g

Dietary Fiber	0.0 g

Sugars	0.4 g

Total Fat	0.8 g

Saturated Fat	0.3 g

Unsaturated Fat	0.1 g

Potassium	49.5 mg

Protein	1.1 g

Sodium	11.7 mg

Dietary Exchanges 0.8 Fat, 0.0 Fruits, 0.2 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup frozen unsweetened strawberries 1.0
1 tsp vanilla extract 8.0
8 oz SPLENDA® 2.0
2 tsp fresh lemon juice 2.0
2 each eggs

Directions

Using a food processor or blender, mash or blend the strawberries. Combine with vanilla extract, half the sugar substitute and lemon juice. Set aside.
Beat the egg yolks until thick and lemon-colored and add to the fruit mixture.
Beat the egg whites along with the remaining sugar substitute. Fold the fruit mixture into the beaten yolks. Incorporate well and then mix into the beaten egg whites. Freeze in an airtight container.
For a fluffier sorbet, remove from the freezer before it gets completely firm. Mix with a hand mixer and return to the freezer. Repeat this 2-3 times. Let soften a few minutes before serving.