Yield: 1 servings
|\N \N||One; (10-ounce) package|
|\N \N||; frozen raspberries|
|\N \N||; in light syrup,|
|\N \N||; thawed|
|\N \N||Selection of 2 or more fruit sorbets of|
|\N \N||; choice|
|\N \N||Mint leaves|
Prepare the fruits by picking through the berries, discarding any which are bruised or moldy. Stem the strawberries and, if large, cut them in half.
Puree the frozen raspberries in a blender or food processor until smooth and strain through a sieve.
TO SERVE: In a glass goblet or shallow bowl, portion out one cup of mixed berries per person and 2 small scoops of sorbet; drizzle about ⅓ cup of sauce over the berries and garnish with mint.
Converted by MC_Buster.
Per serving: 307 Calories (kcal); 3g Total Fat; (7% calories from fat); 5g Protein; 74g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.