Easy Raspberry Ice Cream Photo
Easy Raspberry Ice Cream
Yield: Makes 3 servings
Ingredients:
1-3/4
cups frozen unsweetened raspberries

2
to 3 tablespoons powdered sugar

1/2
cup whipping cream



 
Preparation:
1.
Place raspberries in food processor fitted with steel blade. Process using on/off pulses about 15 seconds or until raspberries are finely chopped.

2.
Add sugar; process using on/off pulses until smooth. With processor running, add cream; process until well blended. Serve immediately.


Variation Substitute other low-carb fruits such as strawberries for the raspberries.

Nutritional Information:
Serving Size: 1/2-cup
Sodium 15 mg
Protein 2 g
Fiber 3 g
Carbohydrate 15 g
Cholesterol 54 mg
Saturated Fat 9 g
Total Fat 15 g
Calories from Fat 68 %
Calories 193


This recipe appears in: Ice Cream & Sorbets

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