Strawberries & Cream Sherbet

Strawberries & Cream Sherbet
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    10
    servings, 1/2 cup <i>each</i>

Ingredients

Instructions

PLACE frozen strawberries, evaporated milk, sugar and lemon juice in food processor; process until smooth.

POUR into 8-inch-square baking pan. Place in freezer for about 20 minutes, until ice crystals begin to form around edge of dish. Using fork, stir icy portions into middle of pan. Repeat, stirring edges into center every 20 minutes or until frozen (about 1 hour). Cover tightly. Freeze for up to 2 months. To serve, scoop into small paper cups, paper cones or martini glasses.

TIPS: • 3 cups fresh, whole strawberries can be substituted for frozen. Freeze berries before using.

Nutritional Information

% Daily Value *

  • Total Fat 0.5g 1%
  • Saturated Fat 0.5g 3%
  • Cholesterol 5mg 2%
  • Sodium 45mg 2%
  • Carbohydrates 18g 6%
  • Dietary Fiber 1g 4%
  • Vitamin A 2%
  • Vitamin C 30%
  • Calcium 10%
  • Iron 2%
  • Sugars 16g
  • Protein 3g

* Percentage Daily Values are based on a 2000 calorie diet.