Low-carb, low-fat, low-calorie-and delicious!
YIELD: 8 servings of 1/2 cup
INGREDIENTS:
- 1 package (4-serving size) sugar-free lemon gelatin
- 2 cups boiling water
- 2 cups plain yogurt
- 2 teaspoons lemon extract
- 3 tablespoons Splenda
- 1/4 cup vanilla-flavored whey protein powder
INSTRUCTIONS:
- Put the gelatin powder in the blender, and add the water. Blend for 20 seconds, or just long enough to dissolve the gelatin.
- Add the other ingredients, and blend well. Put the blender container in the refrigerator and let it chill for 10 to 15 minutes. Take it out and blend it again for about 10 seconds, then chill it for another 10 to 15 minutes, and then give it another quick blend when it’s done chilling.
- Pour the sherbet mixture into a home ice cream freezer, and freeze according to the directions for your freezer.
PER SERVING:
- Each serving has 2.5 grams of carbohydrates (if you use the GO-Diet figure of 4 grams of carbs in a cup of plain yogurt); even if you go with the count on the label, this only has 4 grams of carbohydrates per serving, no fiber, and 9 grams of protein.
