Raspberry Sherbet

Serves: 5
Total Calories: 168


1 cup raspberry puréed and sieved fresh
2 cups plain yogurt
1/2 cup sugar
3 eggs white
1 1/2 teaspoons vanilla extract


Combine fruit, yogurt, and sugar freeze to slushy consistency. In a chilled bowl, beat egg whites until light and fluffy, forming soft peaks. Add vanilla and continue to beat another 30 seconds. In another bowl, beat fruit mixture fold in whites, and return to freezer. Freeze until firm, about 2 to 3 hours turn into bowl and beat until light and fluffy. Cover with plastic wrap and freeze for 2 hours serve semi-soft.

Note: Use glass container since freezing in some metal pans may cause discoloration.

Nutritional Facts:

Serves: 5
Total Calories: 168
Calories from Fat: 16

This Raspberry Sherbet recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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