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Raspberry Sorbet with Whipped Cream and Meringues

Yield Makes 8 servings


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

Nutrition 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

How to Make It

  1. 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.