Raspberry cream sorbet
Last updated 6/12/2012 1:19:52 AM. Recipe ID 51366. Report a problem with this recipe.
Title: Raspberry cream sorbet
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.
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