Strawberry sorbet
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Strawberries, fresh * |
| ¾ | cup | Orange juice |
| ½ | cup | Milk |
| ¼ | cup | Honey |
| 2 | xes | Egg whites |
| 1 | tablespoon | Honey |
Directions
* or fresh rasberries ( about 2 cups) ~------------------------------------------------------ ~------------------ PER SERVING: 101 cal., 2g Pro., 22g Carbo., 1g fat, 0mg chol., 28mg Sodium Remove hulls from berries. In a blender container, place berries, orange juice, milk, and ¼ c honey.
Cover; blend 1 minute or till smooth. (If desired, strain rasberry mixture to remove seeds.) Pour mixture into 9x9x2-inch pan. Cover; freeze 2 to 3 hours or till almost firm. In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form.
Gradually add 1 T honey, beating on high speed till stiff peaks form.
Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl.
Beat with electric mixer till smooth. Fold in egg whites. Return to pan. Cover; freeze 6 to 8 hours or till firm. To serve, scrape across frozen mixture with spoon and mound in dessert dishes. BETTER HOMES AND GARDENS