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Raspberry Yogurt Sherbet

creative.chef's picture
Ingredients
  Raspberries 1 1⁄2 Cup (24 tbs)
  Sugar 6 Tablespoon
  Yogurt 1 1⁄4 Cup (20 tbs)
  Lemon juice 1 Teaspoon
  Gelatin 1 Tablespoon
  Egg whites 2
Directions

MAKING
1) Rub raspberries through a sieve into a bowl and make a thick puree.
2) Add sugar to sweeten.
3) Add yogurt and lemon juice into it.
4) In a small bowl stir 4 tablespoons of cold water and sprinkle gelatin on it.
5) Let stand for 5 minutes.
6) Place the bowl over a pan of hot water.
7) Stir till the gelatin dissolves and liquid is clear.
8) Blend liquid gelatin and raspberry puree.
9) In another bowl, beat egg whites until stiff. Fold into puree.
10) Transfer content into a container, cover with a lid, and set in the freezer.
11) When frozen, beat with rotary beater.
12) Freeze firmly.

SERVING
13) Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Dessert
Method: 
Chilling
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raspberry

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 718 Calories from Fat 94

% Daily Value*

Total Fat 11 g16.6%

Saturated Fat 6 g29.9%

Trans Fat 0 g

Cholesterol 36.7 mg12.2%

Sodium 257.9 mg10.7%

Total Carbohydrates 131 g43.7%

Dietary Fiber 14.8 g59%

Sugars 113.6 g

Protein 32 g63.4%

Vitamin A 7.1% Vitamin C 105.2%

Calcium 41.2% Iron 10.7%

*Based on a 2000 Calorie diet

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Raspberry Yogurt Sherbet Recipe