½ cup sugar substitute
½ cup water
1 pound strawberries (about 4 cups)
Juice of 1 lemon
- Bring sugar substitute and water to a boil in a small saucepan, stirring occasionally until sugar substitute is dissolved. Pour mixture into glass measuring cup. Chill in refrigerator until cool.
- Meanwhile, place strawberries and lemon juice in food processor or blender. Process until smooth.
- Add cooled sugar syrup to food processor. Mix until well blended.
- Pour mixture into ice cube trays or 9 inch square pan. Freeze mixture until solid. Remove from freezer, remove sorbet from ice cube tray. Return to food processor and process until crushed, about 5 seconds. Serve immediately in dessert glasses.
Makes 6 servings- ½ cup each
32 calories; 0 gm fat; 0 gm sat fat; 1 gm protein; 10 gm CHO; 0 mg cholesterol; 2 gm dietary fiber; 2 mg sodium.
Exchanges: ½ fruit.