Very Low Calorielow Carb Orange Sorbet Recipes

LOW CARB ORANGE SHERBERT

Steps:

• Mix above 3 ingredients in cannister for your ice cream maker. It won't be full!
• Per your makers directions, attach motor and plug in, THEN put ice/salt mixture.
• This freezes in about 25 minutes.

SUGAR-FREE LOW-CARB ORANGE SORBET

Steps:

• Gather the ingredients.
• Add the Powerade or Vitamin Water, coconut milk, orange zest, lemon juice, salt, vanilla, and stevia into a blender and process until combined. Place in the fridge for 1 hour until cold.
• Pour the mixture into an ice cream machine and follow the manufacturer's instructions.
• Soft serve consistency should take 15 to 20 minutes. If you prefer, you can place the churned sorbet in the freezer for 3 hours for it to harden a bit more.
• Store in the freezer in an airtight container.

ORANGE SORBET

Steps:

• cut the top of the orange, use a spoon to take off the meat of the orange. Careful not to make a hole.
• mix sweet condensed milk with the juices.
• pour in the juice in the orange, and put in the frezer for at the least 4-5 hours.

ORANGE SORBET IN ORANGE SHELLS

Steps:

• cooking time is freeze time.
• with a sharp knife slice the top part of the oranges
• with a spoon scoop out the inside of the orange.
• if the bottom of the orange shell has a hole then seal it with some melted wax from a candle.
• set orange shells aside.
• now mix all ingredients in a saucepan and heat on medium hhigh heat until the mixture boils and sugar is dissolved.
• put in a cup or bowl and let chill in refrigerator or freezer.
• put in ice cream can and process as per manufacturer's directions.
• put sorbet in orange shells mounding slightly and cover with orange caps.
• place in freezer until firm about 2-3 hours.

ORANGE SORBET

Steps:

• Combine sugar and water in saucepan.
• Stir and cook over high heat until sugar is dissolved.
• Boil without stirring for 1 minute.
• Remove from heat and set aside.
• Grate the zest and set aside.
• Squeeze Oranges into 4 cup glass measure (strain, or remove seeds).
• Stir in sugar syrup and zest.
• Add water to make 3 1/2 cups total, stirring well.
• Chill in refrigerator about one hour.
• Transfer mixture to ice cream maker and proceed according to manufacturer's directions.
• May serve at once, or place in covered container until desired consistency is reached.
• Garnish with mint leaves.

STRAWBERRY ORANGE SORBET

Steps:

• Combine water and sugar in a small saucepan. Stir until sugar dissolves. Bring to a boil; boil gently for five minutes, then set aside to cool.
• Remove caps from strawberries, then puree in a blender or food processor.
• Combine pureed strawberries, cooled syrup, and orange juice; stir until well blended.
• Refrigerate for a minimum of four hours,or overnight if possible.
• Transfer to ice cream maker and freeze according to manufacturer's directions. Optional: About five minutes before sorbet is finished, add 1/4 - 1/2 cup of Grand Marnier, Triple Sec, or other orange-flavored liqueur.

VERY LOW CALORIE SUGAR COOKIES

Steps:

• Mix together first four ingredients.
• Add in last four and mix well.
• Chill dough for at least an hour.
• Roll out dough and cut as you would normally, or drop by teaspoonfuls onto lightly greased cookie sheet.
• Bake at 375 degrees F for 8-10 minutes.

VERY LOW CALORIE/LOW CARB ORANGE SORBET

Steps:

• Heat erythritol and water until dissolved. Add extract and psyllium husks. Add yellow and red food coloring to get desired color. Place in blender and blend for 1-2 minutes on medium speed. Cool in refrigerator. Add stevia and vodka (optional) and stir to mix. Freeze in ice cream machine.