• 1-1/2 cups evaporated non-fat milk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons carob powder
  • 1 tablespoon crystalline fructose
  • 2 tablespoons frozen orange juice concentrate
  • 1 tablespoon instant coffee granules
  • 1 tablespoon part-skim ricotta cheese


  1. Mix all ingredients together in blender and turn into metal trays.
  2. Place in freezer and stir with fork from time to time to break up ice crystals.
  3. When ready to serve, process again so the sherbet is soft.

Recipe Yield: Yield: 4 servings

Nutritional Information Per Serving:

Calories: 121
Fat: 0.5 grams
Sodium: 117 milligrams
Cholesterol: 5 milligrams
Protein: 8 grams
Carbohydrates: 22 grams

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Diabetic Exchanges

1 Milk, 1/2 Fruit

Book Title: Light and Easy Diabetes Cuisine

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