Raspberry cream sorbet
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Recipe by: heca
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
3/4 c Sugar
8 oz Fresh or frozen raspberries
2 md Egg whites
8 ea Raspberries for garnish.
Heat sugar and 3/4 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, .1 g fat, 0 cholesterol, 13 mg
sodium.
Submitted By MARGE CLARK On 07-11-95
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