Recipe: Strawberry Sorbet

Title: Strawberry Sorbet
Categories: Low-cal Desserts Ice cream Fruits
Servings: 6

1 pt Strawberries, fresh *
3/4 c Orange juice
1/2 c Milk
1/4 c Honey
2 x Egg whites
1 T Honey

* or fresh rasberries ( about 2 cups)
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~------------------ PER SERVING: 101 cal., 2g Pro.,
22g Carbo., 1g fat, 0mg chol., 28mg Sodium Remove
hulls from berries. In a blender container, place
berries, orange juice, milk, and 1/4 c 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.
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