Yield
7 cups (serving size: 1/2 cup)

How to Make It

Step 1

Place raspberries in food processor, and process until smooth. Press purée through a sieve; set purée aside, and discard seeds.

Step 2

Combine the sugar, sliced strawberries, and lemon juice in processor, and process until smooth. Add raspberry purée, evaporated milk, and egg substitute, and process until blended. Pour mixture into a large bowl, and stir in low-fat milk.

Step 3

Pour berry mixture into the freezer can of a 2-quart ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze for at least 1 hour.

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