Recipe - Strawberry Sorbet Ala Scott

1 pt Strawberries, fresh *
Three fourths cup Orange juice
One half cup Milk
One fourth cup Honey
2 x Egg whites
1 tablespoon Honey

* or fresh raspberries ( about 2 cups)
~
~ ~ PER SERVING: 101 cal., 2g Pro.,
22g Carbo., 1g fat, 0mg chol., 28mg Sodium Remove
hulls from berries. In a blender container, place
berries, orange juice, milk, and One fourth cup honey. Cover;
blend 1 minute or till smooth. (If desired, strain
raspberry mixture to remove seeds.) Pour mixture into
9x9x2inch pan. Cover; freeze 2 to 3 hours or till
almost firm. In a mixer bowl beat egg whites with
electric mixer on medium speed till soft peaks form.
Gradually add 1 T honey, beating on high speed till
stiff peaks form. Break frozen mixture into chunks;
transfer frozen mixture to chilled large mixer bowl.
Beat with electric mixer till smooth. Fold in egg
whites. Return to pan. Cover; freeze 6 to 8 hours or
till firm. To serve, scrape across frozen mixture with
spoon and mound in dessert dishes. BETTER HOMES AND
GARDENS

Typed for you by Scott Welliver, Episoft Systems and..
Cyberealm BBS Watertown, NY 3157861120

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