Raspberry cream sorbet
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| 8 | ounces | Fresh or frozen raspberries |
| 2 | mediums | Egg whites |
| 8 | eaches | Raspberries for garnish. |
Directions
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