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.
We love to see when you like and share our hard work, but ask that you please follow just a few guidelines.. Use one photo of the finished product on your site and provide a link back to my original post. If you feature a photo from my post, it may not be accompanied by the project/recipe tutorial, whether in my own words as it originally appeared or paraphrased. Always feel free to share photos and links on Pinterest, as it will route back to the original post. Budget101.com is protected under copyright laws. If you any questions or would like to notify me that you’re sharing a post, please email me at liss @ budget101.com