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4 h 20 m
Diabetic Living Magazine
“Unflavored gelatin and buttermilk give this easy sherbet recipe its smooth texture while helping to keep the fat and calories per serving low.”
1 cup sugar (see Tip)
1 envelope unflavored gelatin
4 cups orange juice, divided
1 cup buttermilk
1 teaspoon finely shredded lime peel or lemon peel
¼ cup lime juice or lemon juice
Green, orange, or yellow food coloring (optional)
1Combine sugar and unflavored gelatin in a medium saucepan. Stir in 2 cups orange juice. Cook and stir until the sugar and gelatin dissolve. Remove from the heat. Stir in remaining 2 cups orange juice, the buttermilk, lime (or lemon) peel, and lime (or lemon) juice. (The mixture may appear curdled.) If desired, add food coloring to tint desired color.
2Transfer the mixture to a 3-quart rectangular baking dish or freezer container. Cover with foil or lid for freezer container; freeze for 4 to 5 hours or until almost firm. Break the mixture into small chunks; transfer to a large chilled bowl. Beat with an electric mixer on medium speed for about 2 minutes or until smooth but not melted. Return to the baking dish or freezer container. Cover and freeze for about 4 hours more or until firm.
Tip: If using a sugar substitute, we recommend Splenda Granular or Equal Spoonful. Be sure to use package directions to determine product amount equivalent to the specified amount of sugar. To serve, allow sherbet to stand at room temperature for 15 minutes; scrape sherbet from the top using a metal spoon. Spoon into dishes. Sherbet will not be as creamy when made with a sugar substitute.
Variation: To make a Citrus Sherbet Float: Scoop ½ cup Citrus Sherbet into a tall glass. Fill with ⅓ cup diet lemon-lime carbonated beverage. Makes 1 (about 6-ounce) serving. Nutrition Facts per serving: 83 cal., 0 g total fat (0 g sat. fat), 1 mg chol., 29 mg sodium, 20 g carbo., 0 g dietary fiber, 1 g protein.