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Raspberry Sherbet

Diet.Chef's picture
  Envelope unflavored gelatin 1
  Cold water 3⁄4 Cup (12 tbs)
  Raspberries 20 Ounce (frozen, thawed)

1. Sprinkle gelatin over cold water in small saucepan; let stand for 5 minutes to soften. Place over low heat just until gelatin is dissolved.
2. In electric blender, blend raspberries at high speed until smooth, about 10 to 15 seconds. Add dissolved gelatin; blend 5 seconds longer.
3. Pour mixture into 8 x 8 x 2-inch metal pan; freeze until semi-set, about 1 hour. Place mixture in large bowl; using electric mixer at high speed, beat until smooth and fluffy.
4. Return mixture to pan; freeze until firm, about 2 hours.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 318 Calories from Fat 31

% Daily Value*

Total Fat 4 g5.7%

Saturated Fat 0.11 g0.56%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 26.6 mg1.1%

Total Carbohydrates 68 g22.6%

Dietary Fiber 36.9 g147.4%

Sugars 25.1 g

Protein 13 g25.6%

Vitamin A 3.7% Vitamin C 247.6%

Calcium 15.1% Iron 22.2%

*Based on a 2000 Calorie diet


Raspberry Sherbet Recipe