Raspberry melon sherbet
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Cantelope, seeded & cubed |
| 3 | cups | Fresh raspberries |
| ½ | cup | Skim milk |
| 2 | Egg whites | |
| 1 | tablespoon | Unflavored gelatin |
| 10 | packs | Equal |
Directions
Separately, puree cantalope and raspberries in food processor or blender. Sprinkle gelatin over milk in small saucepan. Let soften 5 minutes. Heat, stirring constantly until gelatin dissolves, about 3 minutes. Remove from heat, stir in Equal. Stir in fruit purees. Beat egg whites until soft peaks form. Gently fold into puree mixture.
Freeze until slushy, about 2 hours. Remove from freezer, whip until smooth in food processor or blender. Refreeze 3 to 4 hours until firm. Whip just before serving. Best when served within 3 days. Makes 6 servings, ½ cup per serving.
Source: King's Orchard, Plantersville, Texas Shared by: Becci McClain, June 1995 Submitted By BECCI MCCLAIN On 06-13-95