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Lemon Sherbet Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Low fat lemon yogurt||1 1⁄2 Cup (24 tbs)|
|Grated lemon rind||1 Teaspoon|
|Yellow food coloring||4 Drop|
|Meringue powder||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 889 Calories from Fat 46
% Daily Value*
Total Fat 5 g8.1%
Saturated Fat 3.4 g17%
Trans Fat 0 g
Cholesterol 20.3 mg
Sodium 943.4 mg39.3%
Total Carbohydrates 137 g45.6%
Dietary Fiber 1.1 g4.4%
Sugars 127.4 g
Protein 71 g142.8%
Vitamin A 4.1% Vitamin C 169%
Calcium 65% Iron 2.9%
*Based on a 2000 Calorie diet
In a heat proof measuring cup, combine gelatin and 1/4 cup fresh lemon juice.
Place measuring cup in a pan of simmering water for 1 1/2 to 2 minutes, or until gelatin is dissolved.
Remove measuring cup from pan, and stir in 1/3 cup lemon juice.
Pour mixture into a bowl; whisk in yogurt, rind and food coloring.
Refrigerate until mixture is slushy.
Mix meringue powder into reserved sugar and water mixture.
Beat until soft peaks form.
Remove yogurt mixture from refrigerator.
Stir in half of meringue with rubber spatula, then fold in remainder.
Pour mixture into 11 x 7 inch pan and freeze until firm.
Remove from freezer 15 minutes before serving.