Lovely, light dessert
In blender container, combine raspberries, sugar, water, and juice.
Process until smooth.
Pour mixture into a saucepan; cook on low heat for 5 minutes, stirring occasionally.
Let cool.
Pour into mixing bowl; freeze 45 minutes.
Meanwhile, combine egg whites, cream of tartar and salt.
Beat until stiff peaks form; set aside.
Beat partially frozen raspberry mixture until until fluffy
Fold in egg whites.
Freeze until firm.
Garnish with the mint leaves if desired.
Yield 6 servings.
Source:
Country magazine; from Wilma Scott, Tulsa, Oklahoma. This dessert is low in sugar, salt, and fat.
Ingredients
Directions
In blender container, combine raspberries, sugar, water, and juice.
Process until smooth.
Pour mixture into a saucepan; cook on low heat for 5 minutes, stirring occasionally.
Let cool.
Pour into mixing bowl; freeze 45 minutes.
Meanwhile, combine egg whites, cream of tartar and salt.
Beat until stiff peaks form; set aside.
Beat partially frozen raspberry mixture until until fluffy
Fold in egg whites.
Freeze until firm.
Garnish with the mint leaves if desired.
Yield 6 servings.
