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Add a photoServings: 4
Ingredients
- 2/3 c. Heavy Cream
- 1 lrg Lemon's Zest & Juice
- 3/4 c. Sugar
- 1 1/4 c. Lowfat milk
- 1 x Lemon's Zest, in strips
Directions
- Whip the cream till it forms soft peaks. Add in the lemon zest and juice, sugar, and lowfat milk and mix till proportionately blended.
- Pour the mix into a shallow freezer container, cover, and freeze for at least 6 hrs, till hard.
- Cut the mix into chunks, then transfer to a food processor and work till smooth and creamy. Pour into 4 individual freezer dishes and freeze for about 8 hrs.
- Blanch the strips of lemon zest in boiling water for 1 minute. Drain, rinse, and pat dry. Decorate the sherbet with the strips of lemon zest and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 72 | 29% |
| Total Fat 8.14g | 10% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 41mg | 2% |
| Potassium 130mg | 4% |
| Total Carbs 41.86g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 41.45g | 28% |
| Protein 2.98g | 5% |
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