Apricot Lemon Ice Recipe
- 1 envelope unflavored gelatin
- 1/2 cup cold water
- 3 cups apricot nectar
- 1/2 cup light corn syrup
- 1/4 cup lemon juice
- 1. In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Remove from heat; stir in apricot nectar, corn syrup and lemon juice.
- 2. Pour into a shallow dish. Cover and freeze 2-3 hours or until firm.
- 3. Spoon into a large chilled metal bowl; beat 1-2 minutes or until light and creamy. Return to shallow container. Cover and freeze until firm. Yield: 6 servings.
2/3 cup equals 154 calories, trace fat (trace saturated fat), 0 cholesterol, 39 mg sodium, 40 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 2-1/2 starch.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.