Recipe - Raspberry Cream Sorbet

Three fourths cup Sugar
8 ounce Fresh or frozen raspberries
2 md Egg whites
8 Raspberries for garnish.

Raspberry Cream Sorbet

Heat sugar and Three fourths cup water over medium heat until mixture sticks to the
back of a mixing spoon, about 5 minutes. Cool slightly.

Puree raspberries with cooled sugar mixture.

Add egg whites to above mixture, blend and freeze in icecream maker or
pour into loaf pan and freeze until nearly solid. Chop into small pieces,
puree, then refreeze until ready to serve.

Garnish each serving with a raspbery. Serves 8.

Per serving: 90 calories, .1 g fat, 0 cholesterol, 13 mg sodium.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini