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.
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 8|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 82.5mg||3 %|
|Potassium 127.5mg||3 %|
|Total Carbohydrate 60.2g||18 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 58.2g|
|Protein 5.8g||8 %|
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Calories per serving: 257
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