A tasty treat for anytime. Warm summer nights, hot days by the pool, curled up on the sofa watching TV with the family…anytime is a good time for Sherbet.
This cool Turkish treat came onto the scene in the 17th century and is quite versatile. You can eat it as is (my favorite way of course) serve it frozen between two cookies, make a sherbet slush or a sherbet punch. The possibilities are endless.
My recipe calls for Orange Jello and chocolate but you can easily use the base recipe and change the flavors. Raspberry Jello and chopped pecans for example.
I’d love your comments and to see you share YOUR ideas if you come up with something new!
I’d love your comments and to see you share YOUR ideas if you come up with something new!
Sugar Free Chocolate Chip Orange Sherbet
Ingredients:
1 small pkg. Sugar Free Orange Jello
1 cup heavy whipping cream (HWC)
1 small pkg. Sugar Free Orange Jello
1 cup heavy whipping cream (HWC)
1 Tbsp. Xylitol
1 cup boiling water
3 squares Lindt 90% cocoa (chopped)
Directions:
Dissolve Jello in boiling water, set in fridge to cool.
Prepare whipped cream (follow THIS recipe but omit the hershey’s cocoa)
Scoop cooled Jello into whipped cream and gently fold in.
Fold in the chocolate.
Freeze to soft serve consistency (about 1/2 hour)
