Instructions: Grate enough lemon and lime zest to measure 1 tsp. each. Halve and squeeze the fruit. You should have about 2/3 c. lemon juice and 3 tbsps. lime juice; set aside. In a medium-size bowl combine the nonfat dry milk and the lemon and lime juices and zest. Whisk in the skim milk and sugar, and continue whisking until smooth. Pour the mixture into an ice-cube tray

(leave in the dividers to help the mixture freeze more quickly). Freeze the sorbet 3 hours or until firm. Transfer the sherbet to a food processor and process it, pulsing the machine on and off, about 15 seconds, or just until spoonable. Divide the sherbet among 4 dessert dishes and serve.

Makes 4
servings.

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