Serves: 4
Total Calories: 119
1. Combine fruit, yogurt, and splenda freeze to slushy consistency. In a chilled bowl, beat egg whites until light and fluffy, forming soft peaks. Add vanilla and continue to beat another 30 seconds. In another bowl, beat fruit mixture fold in whites, and return to freezer. Freeze until firm, about 2 to 3 hours turn into bowl and beat until light and fluffy. Cover with plastic wrap and freeze for 2 hours serve semi-soft.
Note: Use glass container since freezing in some metal pans may cause discoloration.
This Raspberry Sherbet recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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