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"Since moving to an area where fresh peaches are plentiful, I've made this frosty treat frequently," writes Mary Dixson of Decatur, Alabama. "It's the perfect light dessert. Calorie-conscious guests always say 'yes' to this when they might decline a slice of cake or pie."
This recipe is:
Diabetic Friendly
Nutritional Analysis: One serving (1/2 cup) equals 104 calories, 0 fat (0 saturated fat), 0 cholesterol, trace sodium, 27 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fruit.
Originally published as Peach Sorbet in Quick Cooking July/August 2004, p17
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Reviewed on May. 28, 2009 by skbastian
For sweeter sorbet, after the mixture cools, use a packet of Stevia to up the sweetness without adding calories.
Reviewed on May. 28, 2009 by rlclac
question...can I use Splenda in place of the sugar? I am diabetic and I try to controll the amount of refined sugar I use
Reviewed on Aug. 18, 2008 by haydynsmama
I just made this recipe..and it is very refreshing. if you are looking for a sweet sorbet this may not be for you. I used very ripe peaches, but I wish the sorbet was a little bit sweeter. I do love the consistancy, however. It is worth making again, but I will adjust the sugar to my preference.
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