Raspberry melon sherbet

6 servings

Ingredients

Quantity Ingredient
1 medium Cantelope, seeded & cubed
3 cups Fresh raspberries
½ cup Skim milk
2 Egg whites
1 tablespoon Unflavored gelatin
10 packs 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, ½ cup per serving.

Source: King's Orchard, Plantersville, Texas Shared by: Becci McClain, June 1995 Submitted By BECCI MCCLAIN On 06-13-95

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