Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light June 1999

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Recipe Summary

Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place all ingredients in a food processor or blender, and process until smooth. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

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Nutrition Facts

102 calories; calories from fat 6%; fat 0.7g; saturated fat 0.4g; mono fat 0.1g; poly fat 0g; protein 1g; carbohydrates 24.7g; fiber 0.9g; cholesterol 0mg; iron 0.3mg; sodium 3mg; calcium 14mg.
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