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Rippin Raspberry Sherbet

Low Calorie Recipe

Only 80 calories are in one half cup of this sweet rippin raspberry sherbet that is really quite easy to make at home.

Rippin Raspberry sherbet in a bowl


3/4 cup soy milk or skim (fat free) milk
3/4 cup cran-raspberry juice
1 cup frozen raspberries, pureed
2 tablespoons sugar substitute


Recipe Directions

Place all ingredients in a blender. Whip until frothy. Pour into an ice cream maker or shallow pan and chill until slushy and thick. Put chunks into a food processor or blender and cream until smooth. Pour into desired container and re-freeze.

Serving Suggestion

Let soften before serving. Stir until creamy and serve in frosted dessert dish with a fresh mint leaf for garnish.

Nutrition Information

Recipe makes 24 servings
Serving size: 1/2 cup
Calories: 80
Fat: 1g
Protein: 2g

Bonus: Raspberry Sorbet

1/4 cup plus 1-1/2 teaspoon lemon juice
3-3/4 cups unsweetened raspberries
2-1/4 cups confectioners' sugar

In a blender or a food processor, combine all ingredients; cover and process until smooth. Pour into six dessert dishes. Cover and freeze for one hour or until set. Remove from the freezer fifteen minutes before serving. Recipe yields 6 servings.

Note: Plan ahead, needs to freeze.

Freebie: Printable Frozen Treats Recipe Cards

Two free printable recipe cards in one PDF file! No catch - just click the pic to make them yours!

Free Printable Frozen Treats Recipe Cards

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