Mango Sorbet
Recipe: #15112
October 24, 2014
Categories: Desserts, Mango, Diabetic, Vegetarian, Sugar Substitute, more
"From a Splenda pamphlet, posting for diabetics that tolerate Splenda. Times are estimated, with cooking time being freezing times."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (37.1 g)
- Calories 5.1
- Total Fat - 0 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 4.5 mg
- Total Carbohydrate - 1.2 g
- Dietary Fiber - 0.2 g
- Sugars - 0.7 g
- Protein - 0.2 g
- Calcium - 3 mg
- Iron - 0.2 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine all ingredients and place in a shallow metal container.
Step 2
Freeze until crystals appear throughout the sorbet so that it is semi-frozen.
Step 3
Scoop sorbet into a food processor and process until crystals are broken down.
Step 4
Return sorbet to the metal container and refreeze until frozen.
Step 5
Scoop sorbet into frood processor again and process until the crystals have broken down.
Step 6
Return once again to the metal container and freeze until required.
Step 7
For an icecream churn - combine Splenda granular, mango pureem water and egg white, place in the churn and churn until frozen.
Step 8
Transfer to a container and store int he freezer till required.
Step 9
Serve scoops of sorbet with slices of mango and mint leaves if desired.
Tips
- Shallow metal container
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