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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

73 calories; calories from fat 6%; fat 0.5g; saturated fat 0.2g; mono fat 0.1g; poly fat 0.1g; protein 3g; carbohydrates 14.8g; fiber 1g; cholesterol 2mg; iron 0.3mg; sodium 42mg; calcium 81mg.
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