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Rippin' Raspberry Sherbet
Low Calorie Recipe

Ingredients:
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 makes 24 servings.

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.

Nutritional information per serving (approx. 1/2 cup):
Calories: 80
Fat: 1g
Protein: 2g

See also:
Frosty Freeze Pie
Pumpkin Ice Cream Pie
Hot Caramel Sundaes
Tropical Berry Blast
Pineapple Milkshake