Healthy Pregnancy Cookbook
Rhubarb Strawberry Banana Sorbet
Ingredients
1 cup peeled and diced rhubarb
1/2 cup sugar
2 cups strawberries, cleaned and hulled
1 medium banana, peeled
1 tsp unflavored gelatin powder
2 Tbs orange juice
3/4 cup sugar
1 cup sliced strawberries
Procedure
- In a medium saucepan, combine rhubarb and sugar. Stew over medium until rhubarb is tender. Puree the sliced strawberries, rhubarb and banana in a blender until smooth. Strain.
- In a small bowl, mix gelatin with orange juice. Stir to dissolve, and let soften for 5 minutes.
- Warm gelatin over low heat. Stir into rhubarb-strawberry puree. Add sugar, and stir to dissolve.
- Freeze in ice cream maker. Scoop sherbet into bowls. Top with strawberries.
Serves 6. Per Serving: Calories 217; Calories from fat 3(1%); Fat 0g; Carbohydrates 54g; Sugar 49g; Fiber 3g; Protein 2g
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