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Lemon Sorbet With Raspberry Sauce

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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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