Yield: 6 Servings
|1 pounds||Raspberries, hulled|
|3 teaspoons||Lemon juice|
|6 tablespoons||Equal spoonful (artificial sweetener)|
|1 cup||Whipping cream, whipped (or creme fraiche)|
grated peel of half a lemon sprigs of fresh mint to decorate Puree raspberries and press through a sieve. Stir in lemon juice and sweeten with 2 tbsp Equal Spoonful. Freeze until almost solid. Beat egg whites, fold in remaining Equal Spoonful and continue beating until very stiff. Mix cream with lemon peel and fold in beaten egg whites. Chop half-frozen raspberry sorbet into bite sized pieces and fold into creme fraiche mixture. Serve at once. Decorate with fresh mint. Serves 6.
Origin: Canadian Living magazine; Aug 91 issue. Equal ad Shared by: Sharon Stevens July/91