Raspberry Cream Sorbet
- Number of Servings: 6
Ingredients
1/2 cup granulated sugar1/2 cup water1 1/2 cups frozen or fresh raspberries1 egg white.
1. In a saucepan, heat sugar and water on medium heat. Cook stirring constantly, until mixture sticks to back of spoon, approx 2-4 minutes. Let cool.
2.In food processor, puree raspberries. Add sugar mixture and egg white. Blend well.
3. Freeze in ice cream machine or pour into cake pan and freeze until nearly solid.
4. Chop into chunks and beat with electric mixer or process in food processor until smooth.
5. Freeze until solid.
Prepare a day before and allow to soften slightly before serving. Soften slightly in fridge for 15-20 minutes before serving.
Serving Size: 4-6
Number of Servings: 6
Recipe submitted by SparkPeople user JUMPCOACH.
2.In food processor, puree raspberries. Add sugar mixture and egg white. Blend well.
3. Freeze in ice cream machine or pour into cake pan and freeze until nearly solid.
4. Chop into chunks and beat with electric mixer or process in food processor until smooth.
5. Freeze until solid.
Prepare a day before and allow to soften slightly before serving. Soften slightly in fridge for 15-20 minutes before serving.
Serving Size: 4-6
Number of Servings: 6
Recipe submitted by SparkPeople user JUMPCOACH.
Nutritional Info Amount Per Serving
- Calories: 82.4
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 9.6 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.1 g
- Protein: 0.9 g
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