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Ice Cream & Sorbets work just as well to help cool down a hot summer day as they do to chill a slice of hot apple pie. Sorbets are generally lighter desserts than ice cream, and both will satisfy your sweet tooth.

Easy Raspberry Ice Cream
by the Editors of Easy Home Cooking Magazine

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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