Pillowy Strawberry Orange Sorbet
This fluffy, fruity and light sorbet is absolutely delightful!
Yield
6 servingsPrep
12 hrsCook
0 minReady
12 hrsLow 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 | pint |
strawberries
fresh, or 2 cups fresh rasberries |
*
|
| ¾ | cup |
orange juice
|
|
| ½ | cup |
milk
|
|
| ¼ | cup |
honey
|
|
| 2 | large |
egg whites
|
*
|
| 1 | tablespoon |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
strawberries
fresh, or 2 cups fresh rasberries |
*
|
| 177 | ml |
orange juice
|
|
| 118 | ml |
milk
|
|
| 59 | ml |
honey
|
|
| 2 | each |
egg whites
|
*
|
| 15 | ml |
honey
|
|
Directions
Remove hulls from berries.
In a blender container, place berries, orange juice, milk, and ¼ cup honey.
Cover; blend 1 minute or until smooth.
If desired, strain rasberry mixture to remove seeds.
Pour mixture into 9x9x2 inch pan.
Cover; freeze 2 to 3 hours or until almost firm.
In a mixer bowl beat egg whites with electric mixer on medium speed until soft peaks form.
Gradually add 1 tablespoon honey, beating on high speed until stiff peaks form.
Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl.
Beat with electric mixer until smooth.
Fold in egg whites.
Return to pan. Cover; freeze 6 to 8 hours or until firm.
To serve, scrape across frozen mixture with spoon and mound in dessert dishes.
