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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 196.1
  • Total Fat: 0.7 g
  • Cholesterol: 5.0 mg
  • Sodium: 127.9 mg
  • Total Carbs: 39.6 g
  • Dietary Fiber: 5.1 g
  • Protein: 9.4 g

View full nutritional breakdown of Frozen Fruity Mock Sorbet calories by ingredient
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Frozen Fruity Mock Sorbet

Submitted by: JESPAH

Introduction

This is a great way to get a good serving of fruit and fat-free dairy in, and it's low salt. For vegans, you could substitute soy milk.

Try adding extracts or changing the fruits as the seasons change. The variations are only limited by your imagination.
This is a great way to get a good serving of fruit and fat-free dairy in, and it's low salt. For vegans, you could substitute soy milk.

Try adding extracts or changing the fruits as the seasons change. The variations are only limited by your imagination.

Number of Servings: 1

Ingredients

    1 cup skim milk
    1 cup of fresh fruit, any kind, cut up small (for the calculations, I used 1/8 c. strawberries, 1/8 c. raspberries, 1/8 cup pitted sweet cherries, 1/8 c. blackberries, 1/4 c. blueberries and 1/4 c. banana). Note: grapes don't work too well in this recipe as it's hard to blend away the skins.
    1 T. kosher salt (not included in the recipe calculation)
    Enough ice to fill a one-gallon zipper bag 1/3 full (also not included in nutritional calculations)

Directions

Combine ingredients (except for the salt and ice) and blend using either a stick blender, regular blender or food processor. Pour mixture into a quart-sized zipper bag and seal very tightly.

Take a gallon-sized zipper bag and fill it 1/3 up with ice. Add salt, close the bag and shake to evenly distribute the salt.

Place the quart bag inside the gallon bag and seal the gallon bag. Shake the bags in order to get the ice more or less evenly distributed around the quart-sized bag. Stand the bag up in the freezer and leave it in there for one hour, taking it out about every 15 or 20 minutes or so, and shaking it, then putting it back.

The mixture can be left in the freezer for longer than an hour but I would not recommend overnight. The idea is to get a frozen mixture but not one that is absolutely frozen solid.

Remove the quart-sized bag and spoon the ingredients into a bowl. The gallon-sized bag can be kept for any other time you want to make another batch; just be sure the ice is more or less individualized and not one big block, and replace the salt if it comes out while you're removing the quart-sized bag.

Makes one luscious serving.

Number of Servings: 1

Recipe submitted by SparkPeople user JESPAH.






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