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Raspberry Sorbet with Whipped Cream and Meringues

Raspberry Sorbet with Whipped Cream and Meringues

Real Simple APRIL 2008

  • Yield: Makes 8 servings

Ingredients

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 41%
  • Fat: 11g
  • Saturated fat: 7g
  • Cholesterol: 41mg
  • Sodium: 11mg
  • Carbohydrate: 36g
  • Fiber: 2g
  • Protein: 1g
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Raspberry Sorbet with Whipped Cream and Meringues recipe

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