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Strawberry Sorbet
Source: Enlitened Kosher Cooking by Nechama Cohen

Delicious strawberry sorbet made with frozen strawberries.

Rating:
Prep Time: 1 hours
Cook Time: 0 minutes
Difficulty: Intermediate

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
, 1/2 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 cup  frozen unsweetened strawberries
1 tsp  vanilla extract
8 oz  SPLENDA┬«
2 tsp  fresh lemon juice
2 each  eggs
Directions
  1. Using a food processor or blender, mash or blend the strawberries. Combine with vanilla extract, half the sugar substitute and lemon juice. Set aside.
  2. Beat the egg yolks until thick and lemon-colored and add to the fruit mixture.
  3. 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.
  4. 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.

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