Delicious low cal pumpkin sorbet

comogirl

2 1/4 cups skim milk
15 packets Truvia or about 4 1/2 tbs or any sugar substitute
1 cup pumpkin puree (or canned pumpkin)
3 tsp pure vanilla extract
1/2 tsp cinnamon
pinch of salt

Directions:

In a saucepan, combine milk, sugar, pumpkin, and heat over medium heat. Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.

Remove from the heat, and add the vanilla, cinnamon and salt, and stir.

Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour. When chilled, freeze in your ice cream maker according to the manufacturer’s instructions.

****If you don't have a ice cream maker pour mixture into a heavy duty baking pan. Let the mixture sit for 30 min and check it. As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer. Check and stir every15- 30 min until you are happy with the consistency. It could take a couple hours.*******

Its really good and by my calculations: Makes 4 servings at 81 cal a pop. I will update the macros in a bit.

Edit: Servings:4, Calories:81, Carbs: 23, Fat:1, Protien: 6, Fiber: 3

claricecollins

yummy!

Katbody10

ooh.. I'll try that soon! Thanks for the recipe!