Lemon Sherbet

Lemon sorbet

1 Egg, Separated

¼ C. Sugar

3 Tbsp. Lemon Juice

¼ Tsp. Grated Lemon Peel

Dash Salt

1/3 C. Water

1/3 C. Non – Fat Dry Milk

 

  1. Combine egg yolk, sugar, lemon juice, peel and salt, mixing well; set aside.
  2. In small mixer bowl, combine egg white and water.
  3. Sprinkle dry milk over top.
  4. Beat on high speed until stiff.
  5. Fold into egg yolk mixture.
  6. Turn into aluminum pan and place in freezer until firm.

Makes 4 servings, approximately 95 calories per serving.

About these ads

One thought on “Lemon Sherbet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s