Re: sugar substitute for sorbet, sherbet

January 3, 2004

And ----when you figure it all out----please share the recipe!!!! I am no

longer adventuresome in the kitchen, in fact I hate to cook. But I too love

sorbet and would love to try whatever you come up with.

With the sweetners----Splenda will probably be the sweetner of choice. It

tastes just like sugar and does not have that artificial taste to it. Splenda

has a website with loads of recipes---you may find one there.

BJ in Va.

InAustin wrote:

Well, if I have sherbet or sorbet in the house, I can't stop eating it. I

love the citrusy stuff a lot So I took a gift certificate and bought an

easy-to-use ice cream maker, electric, no ice, to make my own stuff. So,

the most adventuresome I've ever been with artificial sweeteners is Equal,

but I hear you all taking about all sorts of sweeteners.

What do you think would work best in a frozen dessert...what's the

difference between Splenda and Equal?

Thanks,

in Austin

RNY April 1998

315/190s

Unsubscribe: mailto:Graduate-OSSG-unsubscribe

January 3, 2004

Egg whites? So, there's actually protein in sorbet? Who woulda

thunk it.

in NJ

*****************************

> Thanks B.J.

>

> I did go to the Splenda site. They have a recipe where the Splenda

gets boiled with water, which is a step in many sorbet recipes. They

say to bear in mind that sugar adds texture, volume, etc. So, I may

try one of the recipes for sherbet that include egg whites but no

milk. The first recipe has to be vegan for a friend, which means no

animal products. I think I'm going to try one with lime juice and

fresh mint. I'll keep you posted.

>

> in Austin

> RNY April 1998

> 315/190s

>

Recommended Posts