QUICK MANGO SHERBET

4 Medium mangoes, peeled, pitted, and coarsely chopped (or peaches, strawberries, blackberries)
2 Tablespoons plus 2 teaspoons sugar
½ Cup nonfat sour cream
2 Teaspoons lemon juice
1 Teaspoon vanilla extract
4 Leaves fresh mint (optional)

Freeze the chopped mangoes on a baking sheet until frozen hard, several hours or overnight. In a small bowl, whisk together sour cream, sugar, lemon juice, and vanilla. Transfer frozen mangoes to a food processor and pulse until mixture is like snow. Add sour cream mixture and blend until smooth and creamy, stopping the machine and scraping down the sides of the bowl once or twice. Serve immediately, garnishing each portion with a mint leaf, if desired.

Serving size: ¾ Cup (¼ of the sherbet)
Calories: 84.5
Fat: 0.7 g
Cholesterol: 0 mg
Carbohydrate: 21 g
Protein: 1.6 g
Sodium: 60 mg

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