Wednesday, August 22, 2007

Lemon Sherbert

This is so good!

Lemon Sherbert (Level 1)

2 cups sugar substitute (I use Whey Low)
2 cups water
1 pinch salt
2 egg whites beaten stiff
1 cup fresh lemon juice

In a small saucepan boil sugar substitute, water & salt 5 minutes.
Pour mixture over egg whites in a thin stream, beating constantly.
Stir in lemon juice, blending well. Pour into ice cream maker and
follow manuf directions. Pour into container and freeze in freezer
until firm enough to serve.