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Text File  |  1993-09-09  |  2KB  |  33 lines
  1.     *******************************
  2.     ***** Lemon Cream Sherbet *****
  3.     *******************************
  4.  
  5.     Categories: Frozen Desserts OSG1966         Sherbet        
  6.  
  7.     Calories     per serving:             Number of Servings:   1
  8.     Fat grams    per serving:              Approx. Cook Time:      
  9.     Cholesterol  per serving:                          Marks:    P
  10.  
  11.     INGREDIENTS ------------------------------------------------------------
  12.  
  13.        1 1/2    cup   Sugar                                             
  14.        2        cup   Water - boiling                                   
  15.        2        ea    Lemons - juice                                    
  16.        1        ea    Lemon - rind - grated                             
  17.        1/8      tsp   Salt                                              
  18.        2        ea    Egg yolks                                         
  19.        2        cup   Cream - whipped                                   
  20.        2        ea    Egg whites                                        
  21.  
  22.     DIRECTIONS  ------------------------------------------------------------
  23.  
  24.     Dissolve sugar in boiling water, add grated rind, lemon juice and     
  25.     salt. Gradually pour over egg yolks, well beaten. Cool and freeze to a
  26.     slush. Whip cream, fold in stiffly beaten egg whites. Add to          
  27.     half-frozen mixture and continue freezing until firm.                 
  28.                                                                           
  29.     Source: Doris K. Reed, Kennonsburg Grange, Noble County, OH           
  30.  
  31.     *** Recipe Via Compu-Chef (tm) ***
  32.  
  33.