Raspberry Plum Sorbet
Great way to cool off on a hot day!

Servings: 6

• 1 1/3 cups sugar
• 1 1/3 cups water
• 2 pounds plums, pitted and cut into chunks
• 3 1/2 cups fresh raspberries or frozen, unsweetened and thawed

Combine sugar and water in medium saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat. Cook syrup completely.

Blend plums and raspberries in food processor until smooth. Strain through course sieve into large bowl. Press on solids to extract as much liquid as possible. Stir into cooled syrup. Refrigerate until chilled, about two hours.

Process sorbet in ice cream maker according to manufacturer's directions. Transfer to bowl. Cover and freeze. Keep frozen until ready to serve. Keeps for about one week in freezer.

Per Serving: 286 Calories
1g Fat (3.7% calories from fat)
2g Protein
71g Carbohydrate
7g Dietary Fiber
0mg Cholesterol
2mg Sodium
Exchanges: 1 1/2 Fruit; 3 Other Carbohydrates.

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