Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Cantelope, seeded cubed
3 c Fresh raspberries
1/2 c Skim milk
2 Egg whites
1 tb Unflavored gelatin
10 pk Equal

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, 1/2 cup per serving.

Source: King's Orchard, Plantersville, Texas

Shared by: Becci McClain, June 1995
Submitted By BECCI MCCLAIN On 06-13-95

Browse by categories