Recipe
Dessert
Raspberry Sherbet
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. soymilk | ||
| ¾ c. cranberry-raspberry juice | ||
| 1 c. raspberries, pureed | ||
| 2 tbsp. sugar |
Directions
- Combine all ingredients. Freeze in ice cream maker or in the freezer.
- ICE CREAM MAKER: Freeze according to manufacturer's recommendations. This recipe fits a one-pint ice cream maker. Double the recipe for larger machines.
- FREEZER: Pour into a shallow pan. Freeze until fairly firm but not totally frozen. Cut into chunks and process in food processor or blender until smooth. Pour into a container and freeze again. Let soften before serving. If necessary, process again briefly before serving.
Nutrition facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 20mg
- Total Carbohydrates: 19g
- Protein: 2g
Recipe Source:
Iowa Soybean Promotion Board.