Lemon Sherbet
This is so refreshing

Serves 12 (1/2 cup servings) about 1.5 quarts

2 tablespoons lemon zest
1½ cups sugar
½ cup fresh lemon juice (from about 3 or 4 lemons)
4 cups buttermilk

Stir sugar, lemon juice and zest in medium bowl.

Add buttermilk; stir until sugar dissolves.

Chill until cold, about 4 hours.

Process mixture in ice cream maker according to manufacturer's instructions.

Serve or place in freezer container and freeze.

Per Serving (per 1/2 cup serving): 133 Calories; 1g Fat (4.7% calories from fat); trace Saturated Fat; 3g Protein; 30g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 86mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates.

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