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Chocolate Sherbet

The mixture needs to chill overnight in order to freeze properly. What makes a sherbet different from a sorbet is the use of a milk produce -- in this case cream.

SERVINGS: 12 servings

CARB GRAMS PER SERVING: 20

Rated :

by 1 person

Nutrition Facts Per Serving:

Servings: 12 servings
Calories 157
Total Fat (g) 9
Saturated Fat (g) 6
Monounsaturated Fat (g) 3
Polyunsaturated Fat (g) 0
Cholesterol (mg) 14
Sodium (mg) 6
Carbohydrate (g) 20
Total Sugar (g) 17
Fiber (g) 1
Protein (g) 1
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

6	to 7 ounces 60-percent-cacao chocolate or bittersweet chocolate, chopped
2	cups water
2/3	cup sugar
1/2	cup whipping cream
1	teaspoon vanilla
	Pomegranate seeds (optional)

1. In a medium saucepan stir together chopped chocolate, sugar, water, and whipping cream. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat and stir in vanilla. Cover and chill overnight.

2. Freeze mixture in a 1-quart ice cream freezer according to manufacturer's directions. Ripen in freezer before serving. To serve, scoop into small glasses or dishes. Makes 12 servings.