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Fruit Sherbet Tarts Recipe
|Softened butter/Margarine||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Lime juice||2 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
Calories 342 Calories from Fat 90
% Daily Value*
Total Fat 10 g15.9%
Saturated Fat 4.9 g24.4%
Trans Fat 0 g
Cholesterol 18.8 mg
Sodium 233.1 mg9.7%
Total Carbohydrates 60 g20.2%
Dietary Fiber 1.8 g7.2%
Sugars 38.4 g
Protein 4 g8.3%
Vitamin A 4.9% Vitamin C 12%
Calcium 6.7% Iron 6.8%
*Based on a 2000 Calorie diet
Divide mixture into 8 fluted paper cups set in muffin pans.
Press crumbs firmly against bottom and sides of paper cups with a spoon or a straight sided glass.
Place in freezing compartment of refrigerator.
Mash banana with a fork, add orange juice, lime juice and sugar.
Stir in milk.
Freeze 1 hour.
Beat mixture with a rotary beater.
Beat egg white until stiff but not dry and fold into sherbet mixture.
Spoon sherbet into tart shells.
Place in freezing compartment of refrigerator and freeze 3 to 4 hours.
Remove fluted paper cups before serving.