Tomato Sorbet

2 c. pureed, seeded, peeled, and
blanched tomatoes
1 c. finely sliced scallions
3/4 c. spicy mixed vegetable juice (one 6 oz. can)
1 tbsp. finely chopped fresh basil (3/4 tsp. dried)
1 tbsp. fresh lemon juice
2 tsp. granulated sugar
2 med. yellow bell peppers
Fresh herbs to garnish

In medium bowl, stir tomato puree with 2 cups cold water and all remaining ingredients, except peppers and garnish. Pour into an 8-9 inch metal pan and freeze about 11 hours or until mixture becomes icy around the edges. Scrape down sides of pan and stir until smooth. Freeze 15 minutes longer. Stir again. Freeze 30 minutes longer. To serve, halve peppers; remove and discard seeds. Scrape sorbet evenly into pepper halves. If desired, garnish with fresh herbs. Makes 4 (1 cup) servings. 85 calories, 3gm protein, 0gm fat, 20gm carbohydrates, 193gm sodium.

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