Creamy Cranberry Sherbet
Creamy Cranberry Sherbet recipe
Yield
8 servingsPrep
15 minCook
15 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| 2 | cups |
cranberry juice
|
|
| 1 | cup |
cranberries
fresh, cleaned |
|
| 2 | tablespoons |
gelatin, unflavored
|
*
|
| 1 | cup |
milk, skim, evaporated
|
|
| 2 | envelopes |
artifical sweetener
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 473 | ml |
cranberry juice
|
|
| 237 | ml |
cranberries
fresh, cleaned |
|
| 3E+1 | ml |
gelatin, unflavored
|
*
|
| 237 | ml |
milk, skim, evaporated
|
|
| 2 | envelopes |
artifical sweetener
|
* |
Directions
Combine water, 1 cup of the cranberry juice cocktail, cranberries and gelatin in a small saucepan.
Stir to mix slightly.
Allow to rest for 5 minutes or until gelatin softens.
Cook and stir over medium heat until cranberries have completely popped.
Remove from heat.
Stir in remaining cranberry juice cocktail and evaporated milk.
Add sweetener and stir thoroughly.
Pour into metal tray, pan or bowl.
Place in freezer until mixture forms crystals around the edge of the pan.
Beat until creamy.
Return to pan and freeze; stir occasionally.
