Title: Raspberry cream sorbet
 Categories: Desserts
      Yield: 8 Servings
 
    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.