December 22, 2023
Cranberry Sorbet
Sweet and tangy cranberry in sorbet form makes for a nice low carb and low fat dessert for the holidays. I like to top it with a bit of toasted meringue, which adds a nice sweetness to go with the tart berry flavor.
Servings: 6
Calories: 39kcal
Ingredients
- 12 ounces cranberries fresh or frozen
- 1 cup water or more as needed
- 1/4 cup allulose
- 1/-1 teaspoon stevia glycerite or to taste
- 1/4 teaspoon salt
- 1/2 cup water
- 1/2 cup egg whites (I like to use the pasteurized boxed whites so I don’t waste yolks), or more water
- 1 teaspoon vanilla extract optional
- 1/8 teaspoon xanthan gum optional, for texture
- 1/16 teaspoon orange oil or zest of 2 oranges
Instructions
- Combine cranberries, water, allulose, stevia, and salt in a small pot and bring to a boil. Reduce to a simmer and cook until the berries are burst, pressing berries with the back of a spoon if they have not burst on their own. Simmer for about 20 minutes, or until thickened.
- Cool to room temperature and then transfer to a blender and add the water, vanilla, xanthan gum, and orange oil. Blend until smooth. Add egg whites and blend again (do not blend a long time after adding egg whites as you don’t want to heat them). Taste and adjust seasoning with more salt or stevia if needed.
- Strain through a fine mesh strainer if you prefer a smooth sorbet. Pour into an ice cream maker and process according to manufacturer’s directions. Once churned, transfer to a freezer-safe container and freeze until set, about 3-4 hours.
Notes
If you do not want to consume raw eggs, you can either buy eggs that are already pasteurized or do it yourself, if you have a sous vide machine. Simply heat to 135ºF for two hours. The egg will have a milky look to the white when you crack it but it is fine.
Protein:Energy Quotient [calories]: 0.5, Protein % of calories: 25%
If you want to add toasted meringue:
Ingredients:
Prepare this the day you plan on serving the dessert. Combine the allulose and water in a small pot and bring to a simmer without stirring. Simmer until it reaches 260ºF, being careful not to heat too quickly as the allulose can burn. Once the syrup is at 260ºF, remove it from heat and beat the egg white to soft peaks. With the mixer running, slowly (and carefully as the syrup is very hot and can easily burn you) add in the cooked syrup while beating constantly. Add in any color, salt, and flavor and beat on high for 2-4 minutes, or until the mixture holds soft peaks and is glossy in appearance.
Ingredients:
- 3/4 cup allulose
- 1/3 cup water
- 1 egg white
- 1/2 teaspoon vanilla extract
- pinch of salt
Prepare this the day you plan on serving the dessert. Combine the allulose and water in a small pot and bring to a simmer without stirring. Simmer until it reaches 260ºF, being careful not to heat too quickly as the allulose can burn. Once the syrup is at 260ºF, remove it from heat and beat the egg white to soft peaks. With the mixer running, slowly (and carefully as the syrup is very hot and can easily burn you) add in the cooked syrup while beating constantly. Add in any color, salt, and flavor and beat on high for 2-4 minutes, or until the mixture holds soft peaks and is glossy in appearance.
Nutrition Facts
Cranberry Sorbet
Amount per Serving
Calories
39
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0.01
g
0
%
Polyunsaturated Fat
0.03
g
Monounsaturated Fat
0.01
g
Sodium
136
mg
6
%
Potassium
80
mg
2
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
34
IU
1
%
Vitamin C
8
mg
10
%
Calcium
8
mg
1
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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