|8 ounces||Fresh or frozen raspberries|
|2 mediums||Egg whites|
|8 eaches||Raspberries for garnish.|
Heat sugar and ¾ c water over medium heat until mixture sticks to the back of a mixing spoon, about 5 minutes. Cool slightly. Puree raspberries with cooled sugar mixture. Add egg whites to above mixture, blend and freeze in ice-cream maker or pour into loaf pan and freeze until nearly solid. Chop into small pieces, puree, then refreeze until ready to serve. Garnish each serving with a raspbery.
Serves 8. Per serving: 90 calories, .1 g fat, 0 cholesterol, 13 mg sodium.
Submitted By MARGE CLARK On 07-11-95
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