Diabetic ICED MOCHA SHERBET
Yield: 4 Servings.
Source: Light and Easy Diabetes Cuisine
Book Info: Light and Easy Diabetes Cuisine | Diabetic Gourmet Magazine
Print Version: http://diabeticgourmet.com/recipes/html/576.shtml
Ingredients
- 1-1/2 cups evaporated non-fat milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons carob powder
- 1 tablespoon crystalline fructose
- 2 tablespoons frozen orange juice concentrate
- 1 tablespoon instant coffee granules
- 1 tablespoon part-skim ricotta cheese
Directions
Mix all ingredients together in blender
and turn into metal trays.
Place in freezer and stir with fork from
time to time to break up ice crystals.
When ready to serve, process again so the sherbet is soft.
Nutritional Information Per Serving:
Calories: 121; Protein: 8 g; Sodium: 117 mg;
Carbohydrates: 22 g; Cholesterol: 5 mg; Fat: 0.5 g
Exchanges: 1 Milk, 1/2 Fruit
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Yield: 4 Servings.
Source: Light and Easy Diabetes Cuisine
Book Info: Light and Easy Diabetes Cuisine | Diabetic Gourmet Magazine
Print Version: http://diabeticgourmet.com/recipes/html/576.shtml
Ingredients
- 1-1/2 cups evaporated non-fat milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons carob powder
- 1 tablespoon crystalline fructose
- 2 tablespoons frozen orange juice concentrate
- 1 tablespoon instant coffee granules
- 1 tablespoon part-skim ricotta cheese
Directions
Mix all ingredients together in blender
and turn into metal trays.
Place in freezer and stir with fork from
time to time to break up ice crystals.
When ready to serve, process again so the sherbet is soft.
Nutritional Information Per Serving:
Calories: 121; Protein: 8 g; Sodium: 117 mg;
Carbohydrates: 22 g; Cholesterol: 5 mg; Fat: 0.5 g
Exchanges: 1 Milk, 1/2 Fruit
_._,_._,_
