posted by Connie 10-15-98 8:22 PM
Boysenberry Sherbet
1 teaspoon unflavored gelatin
2 tablespoons lowfat milk
2 cups fresh or frozen boysenberries or blackberries, thawed
12 (1 gram) packets Equal sweetener
1 (12 oz.) can lowfat evaporated milk
In small saucepan, sprinkle gelatin on milk, let stand 1 minute.
Stir over low heat until gelatin dissolves. Remove from heat.
In
blender or food processor fitted with metal blade, puree berries.
Pour puree into a fine strainer. Use the back of a spoon to press
puree through strainer into a small bowl; discard seeds. Combine
pureed berries, Equal, evap. milk and gelatin mixture. Pour into
ice-cream canister and freeze according to manufacturer's directions.