Raspberry cream sorbet

Yield: 8 Servings

Ingredients:

3/4 c Sugar
8 oz Fresh or frozen raspberries
2 md Egg whites
8 Raspberries for garnish.

Instructions:

Raspberry Cream Sorbet Heat sugar and 3/4 c 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 ice-cream 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.