Published Monday, 29 August, 2011 by sarah
put the sugar and water into a pan and heat slowly until the sugar has dissolved. allow the syrup to cool.
dissolve the gelatine in a little water and add with the undiluted orange juice to the sugar syrup. blend them together, then pour the liquid into a 1 pint shallow, plastic lidded container. put the sorbet in the freezer for half an hour or until barely firm.
turn into a bowl and mash down until there are no large pieces. then fold in a stiffly whisked egg white. return to the container, cover and return to the freezer until required. thaw the sorbet in the refrigerator for 30 mins before serving. serves 4.
Less than 350 calories per (generously sized) serving. Get the full Mushroom Alfredo Spaghetti Squash recipe here! studentrecipes.com/recipes/vegetarian/mushroom-spaghetti-squash