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    You are in: Home / Recipes / Cheesecake Sherbet Recipe
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    Cheesecake Sherbet

    Average Rating:

    3 Total Reviews

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    • on June 06, 2010

      Oh, dear. Did I really need to know about this sherbet? Fantastically easy and delicious, it really does taste like cheesecake. I used Splenda instead of sugar to hold down the calories, and added 1/2 t. of xanthan gum to smooth it out and, heaven help me, I've gone through half the batch already. I only used 2 T. of lemon juice to keep it mild, and it was perfect. Maybe next time I'll try throwing in a super-ripe banana or something. I always have a half gallon jug of buttermilk in my fridge, so I'm going to have to govern myself with this one. Thanks for a serious winner. ***UPDATE I made a big batch of this for a family party this afternoon. I left out the lemon and put in two ripe (as in brown and dripping juice) bananas from my freezer, and it was the hit of the day. We sliced strawberries over it and got through the whole batch in ten minutes. Truly terrific sherbet.

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    • on February 14, 2005

      Great texture! Loved it, but may reduce lemon juice, little too "lemony". I used the powdered buttermilk equivalent and it worked great!

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    • on January 31, 2005

      This is fabulous! We are in the middle of a HOT Australian summer right now and this is delightfully refreshing and full of flavour. Make it and enjoy!

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    Nutritional Facts for Cheesecake Sherbet

    Serving Size: 1 (94 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 123.2
    Calories from Fat 4
    Total Fat 0.5 g
    Saturated Fat 0.3 g
    Cholesterol 2.4 mg
    Sodium 64.4 mg
    Total Carbohydrate 28.6 g
    Dietary Fiber 0.0 g
    Sugars 28.1 g
    Protein 2.0 g


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