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Strawberries & Cream Sherbet

Strawberries & Cream Sherbet
Makes:
10 servings, 1/2 cup each
Prep Time:
5
minutes
Total Time:
65
minutes
Low CalorieLow FatLow SodiumVegetarian
based on
14 reviews
With only four ingredients, this creamy and sweet Strawberries & Cream Sherbet treat is perfect any day of the year. At only 90 calories per serving, this is one dessert you don’t have to feel bad about.

In this recipe:


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Ingredients:

  • 1 (1 lb.) bag frozen strawberries, unsweetened
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/2 cup granulated sugar
  • 2 teaspoons fresh lemon juice

Directions:

PLACE frozen strawberries, evaporated milk, sugar and lemon juice in food processor; process until smooth.

POUR into 8-inch-square baking pan. Place in freezer for about 20 minutes, until ice crystals begin to form around edge of dish. Using fork, stir icy portions into middle of pan. Repeat, stirring edges into center every 20 minutes or until frozen (about 1 hour). Cover tightly. Freeze for up to 2 months. To serve, scoop into small paper cups, paper cones or martini glasses.

TIPS: • 3 cups fresh, whole strawberries can be substituted for frozen. Freeze berries before using.


Reviews:

Review This Recipe
  •  Star(s)

    sounds awesome

    susan waters from lively, VA

    sounds awesome have to try

  •  Star(s)

    Strawberries DELIGHT

    tresse heyward from Jacksonville/nc

    MY CHILDREN LOVE THIS!!!!!!!!!!

  •  Star(s)

    strawberries

    Bob Boutilier from WINNIPEG, MB

    oh so good with this seasons fresh sweet berries

  •  Star(s)

    So Easy, But So Good

    Sally Ferry from Latrobe, PA

    This sherbet is so good and so easy, I couldn't believe I was done with it. The taste is so refreshing and delicious. You should try it.

  •  Star(s)

    Strawberries & Cream Sherbet

    C H from

    Excellent and so refreshing! A delightful summer dessert.

  •  Star(s)

    Strawberry & Cream Sherbert

    IDA BEEK from Landing, NJ

    Wonderful, refreshing and easy to make. Will make this all summer.

  •  Star(s)

    Strawberry treat

    TINA TAYLOR from Roy, UT

    This was a fun recipe to make and it tastes great to

  •  Star(s)

    Strawberries & Cream Sherbert

    Kathleen Kerley from Hamden, CT

    This is delicious! Everyone loved it. Calorie count is not too bad either!

  •  Star(s)

    Strawberries & Cream Serbet

    Roberta Richards from Ashland, Pa.

    Just loved it. Wonderful

  •  Star(s)

    StrwBerries & Cream Sherbet

    OLGA RIOFRIO from ARLINGTON, VA

    I am going to keep this in my mind for the summer looks fantastic.

  •  Star(s)

    Great

    Wendy Brown from

    Wonderful, easy recipe that tastes fresh and natural.

  •  Star(s)

    So Simple to make

    Pam Shively from Exeter, NE

    This was a great treat for me, I'm on Jenny Criag diet and this is a low cal treat for me to have. Thanks

  •  Star(s)

    D-lish

    claire-anne aikman from indianapolis, IN

    Nothing to this recipe and it has yummy results. To add creaminess, I added some strawberry yogurt...everyone loved it

  •  Star(s)

    Strawberries & Cream Sherbet

    Valerie Hardeman from ,

    I made this last Wednesday, and my kids loved it.

Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

  • Calories: 90
  • Calories from Fat: 5
  • Total Fat: 0.5g (1% of DV)
  • Saturated Fat: 0.5g (3% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 45mg (2% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 16g
  • Protein: 3g
  • Vitamin A: 2% of DV
  • Vitamin C: 30% of DV
  • Calcium: 10% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Strawberries & Cream Sherbet

Ingredients

  • 1 (1 lb.) bag frozen strawberries, unsweetened
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/2 cup granulated sugar
  • 2 teaspoons fresh lemon juice

 

Directions

PLACE frozen strawberries, evaporated milk, sugar and lemon juice in food processor; process until smooth.

POUR into 8-inch-square baking pan. Place in freezer for about 20 minutes, until ice crystals begin to form around edge of dish. Using fork, stir icy portions into middle of pan. Repeat, stirring edges into center every 20 minutes or until frozen (about 1 hour). Cover tightly. Freeze for up to 2 months. To serve, scoop into small paper cups, paper cones or martini glasses.

TIPS: • 3 cups fresh, whole strawberries can be substituted for frozen. Freeze berries before using.

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