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