Apple Cider Sorbet

2 Cups Apple Cider
1 Cup Splenda Granular
1 teaspoon Lemon Juice
1 Egg White

Simmer apple cider and Splenda. Stir until Splenda is dissolved. Add lemon juice. Remove a little of the hot cider mix to a small bowl and whisk in the egg white to temper. Slowly add the cider/egg white mixture to the rest of the cider mixture on the stove. Refrigerate the mixture until completely chilled. Stir and freeze in an ice cream maker per the directions of the manufacturer.

Serves: 5 (1 Cup Each)
Per Serving: 69 Calories; trace Fat (1.4% calories from fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 0 Lean Meat; 1 Fruit.
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