MYO Diabetic Chocolate Sorbet
2 c. water
1 c. cocoa
1 c. artificial sweetener
1 egg white
Combine water, cocoa and sweetener in saucepan over medium heat, stirring until well dissolved.
In a small bowl pour a small amount of your cocoa mix into the bowl and whisk in the egg white slowly, which will bring the temperature of your egg up slowly without cooking it in slivers, add the entire mix to your saucepan. (This process is called Tempering. If you do not temper your egg white, you will end up with scrambled eggs in your sorbet!)
Remove from heat, refrigerate. Churn in your ice cream maker (follow manufacturers Directions for your machine.)
Tips- adding egg white gives your sorbet a nice light body. Failure to add the egg white properly will result in frozen cubes that aren't much fun to eat.