Lemon Sherbet
Dana Stewart
Choose either the silky, fattening version or the equally luscious guilt-free version of this cool, refreshing dessert
ingredients
- Original recipe:
- 1 c. sugar
- Juice and rind of 1 lemon
- 1/2 c. whole milk
- 1/2 pint heavy whipping cream
- Guilt-free recipe:
- 1 c. Splenda
- Juice and rind of 1 lemon
- 1/2 c. fat free milk
- 12 oz. Cool Whip Free
directions
Combine sugar/Splenda and lemon juice and rind. Let stand for 30 minutes. Stir in milk. Whip cream to soft peaks or thaw Cool Whip to stirring consistency. Fold into lemon mixture. Freeze approximately 2-1/2 hours, stirring about every 30 minutes.
Source: Grammy
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