Raspberry Ice


August 13, 2015

Lovely, light dessert


2 cups fresh raspberries

1/4 cup sugar

1/2 cup water

2 Tbsp. orange juice

2 pasteurized egg whites

1/4 tsp. cream of tartar

Pinch of salt

Fresh mint leaves to garnish


1In blender container, combine raspberries, sugar, water, and juice.

2Process until smooth.

3Pour mixture into a saucepan; cook on low heat for 5 minutes, stirring occasionally.

4Let cool.

5Pour into mixing bowl; freeze 45 minutes.

6Meanwhile, combine egg whites, cream of tartar and salt.

7Beat until stiff peaks form; set aside.

8Beat partially frozen raspberry mixture until until fluffy

9Fold in egg whites.

10Freeze until firm.

11Garnish with the mint leaves if desired.

12Yield 6 servings.

Country magazine; from Wilma Scott, Tulsa, Oklahoma. This dessert is low in sugar, salt, and fat.