Peppered Strawberries With Mint Sorbet Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
NORMA WRENN NPXR56B
4 cup: Fresh strawberries,
1 cup: Plain nonfat yogurt,
3 T: Sugar,
1 T: Honey,
1 T: Fresh mint, snipped
1/4 t: Freshly ground pepper,
Directions:
Puree berries in blender or food processor, gradually adding yogurt, sugar,
honey, mint, and pepper. Transfer to ice-cream maker; freeze according to
manufacturers directions. Transfer sorbet to bowl with a tight-fitting
lid; place in freezer for at least 1 hour. Scoop to serve. Garnish with
fresh mint and whole strawberries, if desired. Makes 6 cups. 98 cal. (5%
from fat), 1 g fat (0 g sat. fat), 1 mg cholesterol, 33 mg sodium, 2 g
fiber. Source: Eating Right, Living Well 1993
Source from luhu.jp
honey, mint, and pepper. Transfer to ice-cream maker; freeze according to
manufacturers directions. Transfer sorbet to bowl with a tight-fitting
lid; place in freezer for at least 1 hour. Scoop to serve. Garnish with
fresh mint and whole strawberries, if desired. Makes 6 cups. 98 cal. (5%
from fat), 1 g fat (0 g sat. fat), 1 mg cholesterol, 33 mg sodium, 2 g
fiber. Source: Eating Right, Living Well 1993
Source from luhu.jp