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Strawberry Sorbet 2
Source: Enlitened Kosher Cooking by Nechama Cohen

A light, refreshing strawberry sorbet.

Rating:
Prep Time: 6 hours
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 12.9
Total Carbs 2.4 g
Dietary Fiber 0.5 g
Sugars 1.5 g
Total Fat 0.1 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 49.0 mg
Protein 0.8 g
Sodium 19.9 mg
Dietary Exchanges
, 1/2 Fruits
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

12 oz  SPLENDA┬«
2 cup  cold water
2 cup  fresh strawberries
1 tsp  vanilla extract
1 pinch  salt
2 oz  fresh lemon juice, per fruit
2 each  egg whites
Directions
  1. Simmer sugar substitute with water until it boils down to 2 cup (this is referred to as simple syrup). Blend with strawberries and mix well with the rest of the ingredients, except the egg whites.
  2. Freeze overnight or until slushy. If frozen, let it soften up, beat with a mixer and return to the freezer. When slushy, beat again.
  3. Beat the egg whites and fold into the fruit mixture. Freeze. Allow to soften up a bit before serving.

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