Rippin’ Raspberry Sherbet

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

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.

Makes 24 servings.

Nutritional information per serving:
Calories: 80
Fat: 1g
Protein: 2g