ICED MOCHA SHERBET Yield: 4 Servings. Source: Light and Easy Diabetes Cuisine Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml 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 "I would rather walk with God in the dark than go alone in the light." ~Blessed, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
