3/4 c  Sugar
8 oz Fresh or frozen raspberries
2 md Egg whites
8    Raspberries for garnish.

Raspberry Cream Sorbet

Heat sugar and 3/4 c water over medium heat until mixture sticks to the
back of a mixing spoon, about 5 minutes. Cool slightly.

Puree raspberries with cooled sugar mixture.

Add egg whites to above mixture, blend and freeze in ice-cream maker or
pour into loaf pan and freeze until nearly solid. Chop into small pieces,
puree, then refreeze until ready to serve.

Garnish each serving with a raspbery. Serves 8.

Per serving: 90 calories, .1 g fat, 0 cholesterol, 13 mg sodium.