Real raspberry cream sorbet
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Recipe by: oliviera
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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 Raspberries for garnish.
Raspberry Cream Sorbet
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.
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