Here are some possible recipes I had in my files,
Jay


From: "Lynda Mitchell" <[log in to unmask]>
Subject: Re: ice-cream recipes

This one gets rave reviews. :-)  You can order Darifree, a potato-based milk
substitute, from
www.missroben.com

STRAWBERRY ICE CREAM (recipe can be doubled, if desired)  dairy, corn, egg
and soy free


1 cup sugar
2 cups strawberries
¾ cup  dari free mixed with double strength powder, + ¼ cup canola oil
½ teaspoon xantham or guar gum(optional)

Place sugar in blender, and process on highest speed for 45 seconds.  Add
remaining ingredients, and process for an additional 45 seconds, or until
well mixed.  Transfer to ice cream maker, and proceed using
manufacturer's instructions.

Copyright, 2000, by Diane Hartman, all rights reserved

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From: [log in to unmask]
Subject: Fruit sorbet treat DF

I made my daughter a fresh fruit juice and decided to freeze it as a sorbet
treat for later. here is the recipe.

1 cup canned fruit (I used pineapple. peaches and mixed fruit also work well
for this)
1 sliced up banana
1 cup soda water
2 tsps honey or corn syrup ( be sure children under 2 do not get honey, you
can also use a maple syrup if child is corn allergic).

Add 6 ice cubes.  Blend on high till liquefied. I poured into Dixie cups and
freeze it. Makes great snack frozen snack.

Angela M.
-------------------


From: "Kim" <[log in to unmask]>
Subject: frozen lemon/blueberry sorbet recipe (gfcf)

Hi all, passing along another recipe I made today (although I substituted
different frozen fruit).  Zack (5, autism) loves it!!  Pre gfcf he never
really liked ice cream (too cold) but he seems to like this and it is
another way I can get some fruit into him. I also let him help me make it,
and he seems to eat more things if he helps in the preparation!

Frozen lemon/blueberry sorbet

1 envelope KNOX unflavored gelatin    (I used another 1/4 envelope, as I
wasn't using concentrated juice)
6 oz frozen lemonade concentrate, thawed  (I used 6 oz already made
Minute Maid orange juice (not concentrated)
1 12-ounce bag frozen blueberries ( I used 12 oz of frozen
strawberries and frozen peaches)
1/4 cup sugar
2 cups large ice cubes

1.  Sprinkle gelatin over juice or concentrate in microwaveable bowl; let
stand for 1 minute.  Stir; microwave at High for 45 seconds.  Stir well
until dissolved.
2.  Place fruit and sugar in blender container; add gelatin mixture.  Puree
until smooth.
3.  Add ice cubes, process at high speed until smooth and frosty.
4.  Serve immediately for soft slush or freeze at least 4 hours or until
firm for sorbet.  Makes 6 servings  The blueberry one comes out a wonderful
deep purple color, and the strawberry/peach, a creamy pink color)

Nutritional info:  115 calories, 1 g protein, 27 g carbohydrates, 0 g total
fat, 4 mg sodium, 1 g dietary fiber