Raspberry Cream Sorbetdesserts 3/4 cup sugar 8 oz fresh or frozen raspberries 2 medium 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. |
