| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 8 |
oz |
Fresh or frozen raspberries |
| 2 |
md |
Egg whites |
| 8 |
|
Raspberries for garnish. |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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