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Lemon Sherbet

Heart.Foods's picture
  Sugar 1⁄2 Cup (8 tbs)
  Boiling water 1⁄2 Cup (8 tbs)
  Unflavored gelatin 1 Tablespoon
  Lemon juice 1⁄4 Cup (4 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)

In a bowl, dissolve sugar in boiling water and set aside.
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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 869 Calories from Fat 46

% Daily Value*

Total Fat 5 g8.1%

Saturated Fat 3.4 g17%

Trans Fat 0 g

Cholesterol 20.3 mg6.8%

Sodium 942.6 mg39.3%

Total Carbohydrates 130 g43.3%

Dietary Fiber 0.77 g3.1%

Sugars 125.5 g

Protein 71 g142.2%

Vitamin A 3.8% Vitamin C 106.6%

Calcium 64.4% Iron 2.8%

*Based on a 2000 Calorie diet

Lemon Sherbet Recipe