Post by chief_cook2 on Mar 20, 2003 21:18:58 GMT -6
Ingredients
10 ounce carton frozen raspberries, semi thawed
1 cup orange juice
2 tablespoons lemon juice
1/8 cup sugar Subsitute
3 egg whites beaten
Thaw the raspberries until they can be blended with the orange and lemon juices. Add the sugar; fold in the well beaten egg whites. Turn into a chilled refrigerator tray; freeze until mushy.
Remove to a chilled bowl and beat well electric beater. Freeze until firm. If the sherbet is deeply frozen, it will be necessary to let it stand at room temperature for a brief period before serving.
Individual serving: 1/2 cup = 80 calories
10 ounce carton frozen raspberries, semi thawed
1 cup orange juice
2 tablespoons lemon juice
1/8 cup sugar Subsitute
3 egg whites beaten
Thaw the raspberries until they can be blended with the orange and lemon juices. Add the sugar; fold in the well beaten egg whites. Turn into a chilled refrigerator tray; freeze until mushy.
Remove to a chilled bowl and beat well electric beater. Freeze until firm. If the sherbet is deeply frozen, it will be necessary to let it stand at room temperature for a brief period before serving.
Individual serving: 1/2 cup = 80 calories