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.

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