Recipe by Cooking Light March 1998

Gallery

Recipe Summary test

Yield:
7 servings (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place raspberries in a food processor; process until smooth. Strain raspberries through a sieve into a bowl, reserving raspberry purée. Discard solids. Combine raspberry puree, sugar, and vanilla in a large bowl. Stir in milks.

    Advertisement
  • Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Nutrition Facts

205 calories; calories from fat 6%; fat 1.3g; saturated fat 0.8g; mono fat 0.4g; poly fat 0.1g; protein 2.8g; carbohydrates 46.8g; fiber 4g; cholesterol 3mg; iron 0.4mg; sodium 36mg; calcium 94mg.
Advertisement