raspberry cream sorbet
| Measure | Ingredient |
|---|---|
| ¾ cup | Sugar |
| 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
Similar recipes
- Apple sorbet
- Avocado sorbet
- Blueberry sorbet
- Chocolate sorbet #2
- Lemon sorbet
- Orange sorbet
- Pineapple sorbet
- Plum sorbet
- Pomegranate sorbet
- Raspberry chambord sorbet
- Raspberry sorbet
- Raspberry sorbet #1
- Raspberry sorbet #2
- Raspberry sorbet.
- Raspberry-champagne sorbet
- Red raspberry sorbet
- Sangria sorbet
- Tamarind sorbet
- Watermelon sorbet
- Wine sorbet
Random recipe of the day
Individual chocolate cheesecakes
Follow us
