Title: Strawberry sorbet
 Categories: Lowcal, Desserts, Fruits
      Yield: 6 Servings
 
      1 pt Strawberries, fresh  *
    3/4 c  Orange juice
    1/2 c  Milk
    1/4 c  Honey
      2 x  Egg whites
      1 tb Honey
 
  * or fresh rasberries ( about 2 cups)
  ~---------------------------------------------------------------------
  ~--- PER SERVING: 101 cal., 2g Pro., 22g Carbo., 1g fat, 0mg chol.,
  28mg Sodium Remove hulls from berries.  In a blender container, place
  berries, orange juice, milk, and 1/4 c honey.  Cover; blend 1 minute
  or till smooth. (If desired, strain rasberry mixture to remove
  seeds.)  Pour mixture into 9x9x2-inch pan.  Cover; freeze 2 to 3
  hours or till almost firm. In a mixer bowl beat egg whites with
  electric mixer on medium speed till soft peaks form.  Gradually add 1
  T honey, beating on high speed till stiff peaks form.  Break frozen
  mixture into chunks; transfer frozen mixture to chilled large mixer
  bowl.  Beat with electric mixer till smooth.  Fold in egg whites.
  Return to pan.  Cover; freeze 6 to 8 hours or till firm. To serve,
  scrape across frozen mixture with spoon and mound in dessert dishes.
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