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"This refreshing summer dessert was served at a baby shower I attended," writes Shirley Colvin of Tremonton, Utah. "It was so delicious I asked the hostess to share her secret. I couldn't believe it was made with only three ingredients, and was low-fat as a bonus."
This recipe is:
Quick
Diabetic Friendly
Editor's Note: Rainbow sherbet is not recommended for this recipe.
Nutritional Analysis: One 1/2-cup serving equals 150 calories, 40 mg sodium, 4 mg cholesterol, 34 gm carbohydrate, 1 gm protein, 2 gm fat. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.
Originally published as Sherbet Dessert in Quick Cooking May/June 1998, p23
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Reviewed on Sep. 19, 2009 by PBlackstock
I searched for low-carb dessert recipes and this was in the search results. According to the diabetic classes I'm attending, 34 g of carbs per serving is not very low-carb.
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