Recipes

Apple Lemon Sherbet

Quantity	Ingredients
1 jar (16 oz.)	Mott's Apple Sauce
½ cup	frozen apple juice concentrate, thawed
¼ cup	lemon juice
1	egg white (use clean, uncracked egg)
2 cups	lowfat vanilla yogurt

In food processor or blender, process apple sauce until smooth. Add juice concentrate, lemon juice and egg white; process until frothy. Pour into ice cream maker; freeze according to manufacturer's directions. Or, pour into 8- or 9-inch square pan. Cover; freeze about 2 hours or until almost firm. Transfer to food processor or blender; process until smooth.

Makes 8 servings.

Nutrition Information Per Serving:

80 calories;
0.5 g fat;
0 mg cholesterol;
10 mg sodium

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*Mott's 100% Apple Juice contains 28 grams of sugar per 8 fl oz serving. Mott’s for Tots 64 fl oz contains 15 grams of sugar per 8 fl oz serving. USDA 2005 Dietary Guidelines recommend a daily intake of 2 cups of fruit (up to 2/3 cup from fruit juice) and 2 1/2 cups vegetables for a 2,000 Calorie diet. Per MyPyramid (www.mypyramid.gov), 1 serving = 1/2 cup. An 8 fl oz glass of Mott’s 100% Apple Juice contains 2 fruit servings. An 8 fl oz cup of Mott's Medleys juice contains 2 total servings of fruit and vegetables. A 1/2 cup serving of Mott's Original Apple Sauce contains fruit servings.