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Name: Strawberry Sorbet #3
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 c milk; 3/4 c Orange juice; 2 c Fresh rasberries; about; 1 tb Honey; 1 pt Strawberries; fresh -or-; 2 Egg whites; 1/4 c Honey

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INGREDIENTS

1/2 c milk
3/4 c Orange juice
2 c Fresh rasberries; about
1 tb Honey
1 pt Strawberries; fresh -or-
2 Egg whites
1/4 c Honey

Servings

INSTRUCTIONS

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:33:46 +0200 From: Sandee.Eveland@p0.f116.n114.z1.fidonet.org (Sandee Eveland) Remove hulls from berries. In a blender container, place berries, orange juice, milk, and 1/4 cups honey. Cover; blend 1 minute or till smooth. (If desired, strain rasberry mixture to remove seeds.) Pour mixture into 9x9x2-inch pan. Cover; freeze 2 to 3 hours or till almost firm. In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form. Gradually add 1 T honey, beating on high speed till stiff peaks form. Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl. Beat with electric mixer till smooth. Fold in egg whites. Return to pan. Cover; freeze 6 to 8 hours or till firm. To serve, scrape across frozen mixture with spoon and mound in dessert dishes. Serves 6. Nutrient Analysis Per Serving: Calories 101 kcal, Protein 2 g, Carbohydrates 22 g, Fat 1 g, Cholesterol 0 mg, Sodium 28 mg. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Strawberry Sorbet #3

1/2 c milk
3/4 c Orange juice
2 c Fresh rasberries; about
1 tb Honey
1 pt Strawberries; fresh -or-
2 Egg whites
1/4 c Honey

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)    Date: Thu, 12 Aug 93 09:33:46 +0200    From: Sandee.Eveland@p0.f116.n114.z1.fidonet.org (Sandee Eveland)  Remove hulls from berries. In a blender container, place berries, orange  juice, milk, and 1/4 cups honey. Cover; blend 1 minute or till smooth. (If  desired, strain rasberry mixture to remove seeds.) Pour mixture into  9x9x2-inch pan. Cover; freeze 2 to 3 hours or till almost firm.    In a mixer bowl beat egg whites with electric mixer on medium speed till  soft peaks form. Gradually add 1 T honey, beating on high speed till stiff  peaks form. Break frozen mixture into chunks; transfer frozen mixture to  chilled large mixer bowl. Beat with electric mixer till smooth. Fold in egg  whites. Return to pan. Cover; freeze 6 to 8 hours or till firm.    To serve, scrape across frozen mixture with spoon and mound in dessert  dishes. Serves 6.    Nutrient Analysis Per Serving: Calories 101 kcal, Protein 2 g,  Carbohydrates 22 g, Fat 1 g, Cholesterol 0 mg, Sodium 28 mg.    REC.FOOD.RECIPES ARCHIVES    /DESSERTS    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (111g)
Recipe Makes: 6 Servings

Calories: 75
Calories from Fat: 2 (3%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0.4mg		0 %
Sodium 112.3mg		4 %
Potassium 181.8mg		5 %
Total Carbohydrate 11.2g		3 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 11.1g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 75

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