Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

This frozen dessert, similar to sorbet, is easy to prepare and almost entirely fat-free. Much of the alcohol evaporates during cooking, but the flavor of champagne remains.

Kathleen Desmond Stang and Melissa Monosoff
Recipe by Cooking Light June 2000

Gallery

Credit: Oxmoor House

Recipe Summary test

Yield:
6 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the raspberries and lime juice in a blender; process until smooth.

    Advertisement
  • Combine water, sugar, and champagne in a medium saucepan; bring to a boil. Reduce heat; simmer 1 minute or until sugar melts. Remove from heat; stir in raspberry purée. Pour the mixture into a large, shallow baking dish. Cover and freeze 8 hours.

  • Remove dish from freezer, and let stand for 5 minutes. Scrape entire mixture with a fork until fluffy.

Nutrition Facts

152 calories; calories from fat 1%; fat 0.2g; poly fat 0.1g; protein 0.5g; carbohydrates 38.9g; fiber 2.8g; iron 0.4mg; sodium 3mg; calcium 12mg.
Advertisement