| 1 (16-ounce) jar | Mott's Apple Sauce |
| 1/2 c. | Frozen apple juice concentrate, thawed |
| 1/4 c. | Lemon juice |
| 1 | Egg white |
1. In a food processor or blender, process apple sauce until smooth. Add juice concentrate, lemon juice and egg white; process until frothy.
2. Pour into ice cream maker freezer container; freeze according to manufacturer's directions. Or, pour into 8- or 9-inch square pan. Cover; freeze about 2 hours or until almost firm. Transfer to food processor or blender; process until smooth.