Coconut Sherbet

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Category : Desserts

Recipe : Coconut Sherbet

Rich yet refreshing, this sherbet makes a lovely finish to a gala dinner, or enjoy it as
a cooling summer snack.

Makes 4 servings

1 cup skim milk
1/4 cup granulated sugar
1 cup evaporated skimmed milk
1/4 teaspoon coconut oil
1/4 teaspoon vanilla extract
1/2 cup shredded coconut

In small saucepan, combine skim milk and sugar; cook over low heat, stirring
constantly, until sugar is dissolved. Add evaporated skimmed milk, coconut oil and
vanilla; refrigerate, covered, until chilled.
Transfer mixture to ice-cream maker; freeze, following manufacturer's
directions.
Transfer frozen mixture to 1-quart freezer-safe container; freeze at least 2
hours longer.
Preheat oven to 325oF.
Spread coconut in small pie plate; bake, stirring once or twice, 5 minutes, until
golden brown. Cool; sprinkle each serving of sherbet with 1 tablespoon coconut.

EACH SERVING (1/2 CUP SHERBET + 1 TABLESPOON COCONUT) PROVIDES:
3/4 Milk, 65 Optional Calories

PER SERVING: 145 Calories, 2 g Total Fat, 2 g Saturated Fat, 4 mg Cholesterol, 117
mg Sodium, 25 g Total Carbohydrate, 0 g Dietary Fiber, 7 g Protein, 261 mg Calcium