Title: Strawberry Sorbet
Categories: Diet Dessert Fruit
Yield: 6 Servings
| 1 | pt | Strawberries, fresh * |
| 3/4 | c | Orange juice |
| 1/2 | c | Milk |
| 1/4 | c | Honey |
| 2 | x | Egg whites |
| 1 | tb | Honey |
* or fresh rasberries ( about 2 cups)
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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 1/4 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