Raspberry Melon Sherbet Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 medium: Cantelope, seeded & cubed
3 cup: Fresh raspberries,
1/2 cup: Skim milk,
2: Egg whites,
1 tbsp: Unflavored gelatin,
10 package: Equal,
Directions:
Separately, puree cantalope and raspberries in food processor or
blender. Sprinkle gelatin over milk in small saucepan. Let soften 5
minutes. Heat, stirring constantly until gelatin dissolves, about 3
minutes. Remove from heat, stir in Equal. Stir in fruit purees. Beat
egg whites until soft peaks form. Gently fold into puree mixture.
Freeze until slushy, about 2 hours. Remove from freezer, whip until
smooth in food processor or blender. Refreeze 3 to 4 hours until
firm. Whip just before serving. Best when served within 3 days. Makes
6 servings, 1/2 cup per serving.
Source: Kings Orchard, Plantersville, Texas
Shared by: Becci McClain, June 1995
Submitted By BECCI MCCLAIN On 06-13-95
Source from luhu.jp
blender. Sprinkle gelatin over milk in small saucepan. Let soften 5
minutes. Heat, stirring constantly until gelatin dissolves, about 3
minutes. Remove from heat, stir in Equal. Stir in fruit purees. Beat
egg whites until soft peaks form. Gently fold into puree mixture.
Freeze until slushy, about 2 hours. Remove from freezer, whip until
smooth in food processor or blender. Refreeze 3 to 4 hours until
firm. Whip just before serving. Best when served within 3 days. Makes
6 servings, 1/2 cup per serving.
Source: Kings Orchard, Plantersville, Texas
Shared by: Becci McClain, June 1995
Submitted By BECCI MCCLAIN On 06-13-95
Source from luhu.jp
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Desserts