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.
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
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.
Let soften before serving. Stir until creamy and serve in frosted dessert dish with a fresh mint leaf for garnish.
Recipe makes 24 servings
Serving size: 1/2 cup
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.
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