Raspberry Sorbet with Whipped Cream and Meringues

Real Simple
Makes 8 servings


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1 cup heavy cream
2 tablespoons confectioners' sugar
16 small meringue cookies
2 pints raspberry sorbet


In a medium bowl, whip the cream and sugar until soft peaks form; set aside.

Using your hands, gently break the cookies into pieces over a second medium bowl.

Scoop the sorbet into individual dishes. Spoon the whipped cream over each and sprinkle 1 to 2 tablespoons of the crumbled cookies over the tops.

Stress-Less Tip: Nothing is faster than dessert from the freezer. Used as a topping, light, airy meringues melt in your mouth and provide a delicious play on texture when served with smooth, cool sorbet.

Created date

March 2008

Nutritional Information

Calories 240
Caloriesfromfat 41 %
Fat 11 g
Satfat 7 g
Cholesterol 41 mg
Sodium 11 mg
Carbohydrate 36 g
Fiber 2 g
Protein 1 g