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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

Blackberry Sorbet-Filled Lemon Cups

Source: dLife

Refreshing sorbet of blackberries, yogurt, and lemon juice served in lemon shells.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	58.4

Total Carbs	15.0 g

Dietary Fiber	3.5 g

Sugars	8.0 g

Total Fat	0.2 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	72.0 mg

Protein	1.3 g

Sodium	15.1 mg

Dietary Exchanges 0.2 Fat, 0.8 Fruits, 0.1 Other Carbs,

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

Directions

Cut a slice about one-fifth the size of the fruit from the stem end of each lemon. Cut a sliver of peel from the opposite end so the lemons will sit upright.
With a serrated knife, kitchen scissors, and citrus spoon, carefully scoop out all the flesh from the lemons, keeping the peel intact. (Reserve the juice and pulp for another recipe.) Place the shells in a plastic storage container or re-sealable plastic freezer bag. Freeze for at least 3 hours or as long as overnight.
Just before serving, place the berries in the bowl of a food processor fitted with a chopping blade. Pulse, scraping down the sides of the bowl as needed, until finely chopped.
Add the yogurt and lemon juice; process, again scraping down the sides of the bowl as needed, until very smooth. Sweeten with sugar substitute, if desired.
Spoon the sorbet into the reserved lemon shells and garnish each with a berry, if desired. Serve immediately.