Citrus Sherbet

1. In a medium saucepan, combine sugar and unflavored gelatin. Stir in 2 cups of the orange juice. Cook and stir until sugar and gelatin dissolve. Remove from heat. Stir in remaining 2 cups orange juice, the buttermilk, lime peel, and lime juice. (Mixture may appear curdled.) If desired, add food coloring to tint desired color.

2. Transfer mixture to a 3-quart rectangular baking dish or freezer container. Cover; freeze for 4 to 5 hours or until almost firm. Break mixture into small chunks; transfer to a large chilled bowl. Beat with an electric mixer on medium speed about 2 minutes or until smooth but not melted. Return to dish or container. Cover and freeze about 4 hours more or until firm. (Or, transfer mixture to a 4- to 5-quart ice cream freezer; freeze according to manufacturer's directions. If desired, ripen [see tip). Makes 2 quarts, 16 (1/2-cup) servings.

Citrus Sherbet Float
Scoop 1/2 cup Citrus Sherbet into a tall glass. Fill with 1/3 cup diet lemon-lime carbonated beverage. Makes 1 (about 6-ounce) serving. Nutrition Facts per serving: 83 cal., 0 g total fat (0 g sat. fat), 1 mg chol., 29 mg sodium, 20 g carbo., 0 g dietary fiber, 1 g protein.

Tip
We recommend Splenda granular or Equal Spoonful. Be sure to use package directions to determine product amount equivalent to the specified amount of sugar. To serve, allow sherbet to stand at room temperature for 15 minutes; scrape sherbet from the top using a metal spoon. Spoon into dishes. Sherbet will not be as creamy when made with a sugar substitute. Makes about 7 cups.