| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Vegetarian | New, Vegtime7 | 4 | Servings |
INGREDIENTS
| 1 | pt | Fresh raspberries |
| OR 12-oz. pkg. frozen | ||
| raspberries thawed | ||
| 2 | T | Confectioners' sugar |
| 1 | pt | Lemon sorbet, up to 2 |
| OR other fruit sorbet | ||
| 1 | Thin strips lemon peel for | |
| garnish | ||
| Fresh raspberries for | ||
| garnish |
INSTRUCTIONS
Fresh raspberries for garnish 4 TO 6 SERVINGS DAIRY-FREE This dessert makes a deliciously fresh finale. Ready-made sorbet is a wonderful freezer standby, and served with a jewel-like sauce, it will surely impress. If lemon is not your favorite flavor, try an orange, mango or pineapple sorbet. SAUCE: In food processor or blender, process raspberries until pureed. Strain through fine-meshed sieve into medium saucepan; discard seeds. Stir confectioners' sugar and 2 tablespoons water into raspberry puree. Bring mixture to boil over low heat, stirring occasionally. Cook for 1 minute. Remove from heat and let cool. To serve, scoop sorbet into shallow bowls. Spoon a little raspberry sauce around each plate, garnish with lemon peel and fresh raspberries and serve. PER SERVING: 134 CAL.; 1G PROT.; 0 TOTAL FAT (0 SAT. FAT); 33G CARB.; 0 CHOL.; 8MG SOD.; 2G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on May 09, 1999. Recipe by: Vegetarian Times Magazine, May 1999, page 37 Converted by MM_Buster v2.0l.
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