Raspberry cream sorbet

Yield: 8 servings

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, ⅒ g fat, 0 cholesterol, 13 mg sodium.

Submitted By MARGE CLARK On 07-11-95

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