APRICOT SORBET
Great fruity alternative to icecream
SERVING SIZE:
Serves 4 to 6
INGREDIENTS:
445g can unsweetened apricot pulp
2 egg whites
1 tsp Sucaryl liquid sweetener
INSTRUCTIONS:
Drain apricots, reserving juice. Place in a good processor or blender and puree. Freeze until mushy. Break up with a fork. Beat egg whites until stiff. Fold apricot mush and �Sucaryl through egg whites. Return to freezer. Serve in scoops.
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