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Ingredientes
- 1 pt Strawberries
- 2 c. Cooked rhubarb
- 2 Tbsp. Lemon juice
- 1/8 tsp Salt
- 1 1/2 c. Sugar
- 3/4 c. Heavy cream
Direcciones
- Wash berries, hull and mash. Press rhubarb through seive, add in remianing ingredients, pour into freezing tray of refrigerator and freeze without stirring till hard. When ready to serve, scrape up thin layers of the mix with an inverted spoon, beat back and forth in the tray till smoot and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 6 servings | |
| Calories 271 | |
| Calories from Fat 51 | 19% |
| Total Fat 5.78g | 7% |
| Saturated Fat 3.48g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 56mg | 2% |
| Potassium 192mg | 5% |
| Total Carbs 56.53g | 15% |
| Dietary Fiber 1.7g | 6% |
| Sugars 53.16g | 35% |
| Protein 0.98g | 2% |
