Diabetic Blackberry Sorbet-Filled Lemon Cups

Blackberry Sorbet-Filled Lemon Cups

Refreshing sorbet of blackberries, yogurt, and lemon juice served in lemon shells.


Ingredients
6 medium lemons
2 cup Blackberries, unsweetened, frozen (reserve 6 berries for optional garnish)
1/2 cup Yogurt, French vanilla, nonfat
1 1/2 tsp fresh lemon juice
1 SPLENDA® No Calorie Sweetener packets (to taste, optional)


Directions
1 Cut a slice about one-fifth the size of the fruit from the stem end of each lemon. Cut a sliver of peel from the opposite end so the lemons will sit upright.
2 With a serrated knife, kitchen scissors, and citrus spoon, carefully scoop out all the flesh from the lemons, keeping the peel intact. (Reserve the juice and pulp for another recipe.) Place the shells in a plastic storage container or re-sealable plastic freezer bag. Freeze for at least 3 hours or as long as overnight.
3 Just before serving, place the berries in the bowl of a food processor fitted with a chopping blade. Pulse, scraping down the sides of the bowl as needed, until finely chopped.
4 Add the yogurt and lemon juice; process, again scraping down the sides of the bowl as needed, until very smooth. Sweeten with sugar substitute, if desired.
5 Spoon the sorbet into the reserved lemon shells and garnish each with a berry, if desired. Serve immediately.
Additional Information
If you're pressed for time, skip the lemon cups and serve the sorbet in martini glasses.

Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories     58.4
Total Carbs     15 g
Dietary Fiber     3.5 g
Sugars     8 g
Total Fat     0.2 g
Saturated Fat     0 g
Unsaturated Fat     0.2 g
Potassium     72 mg
Protein     1.3 g
Sodium     15.1 mg
Dietary Exchanges
1 Fruit

Courteous of:
http://www.dlife.com/diabetes/diabetic-recipes/Blackberry-Sorbet_Filled-Lemon-Cups/r3810.html