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Red Raspberry Sherbet
, 2005, Robin Miller, All rights reserved
Show:  Quick Fix Meals with Robin Miller
Episode:  I Feel Like Chicken Tonight
2 cups low-fat milk
2 cups frozen raspberries or 1 (10-ounce) bag, thawed
1/2 teaspoon vanilla extract

In a food processor, combine milk, raspberries and vanilla extract. Process until smooth.
Transfer mixture to a shallow dish or bowl and cover with plastic. Freeze until firm.

Note: For a smoother texture, puree frozen sherbet in food processor and refreeze until firm.

Nutrition Information
Nutritional Analysis Per Serving Calories 85
Total fat 1.3g Saturated fat 0.8g
Cholesterol 7.5mg Sodium 65.5mg
Carbohydrates 13g Protein 5g
Fiber 1g  

Try our Fat & Calorie Calculator for additional information.

Other Recipes from this Episode
Garlic-Lime Chicken with Olives
Roasted Red Potatoes with Rosemary
Roasted Asparagus Bundles
Mexican Lasagna
Mixed Greens with Lime Vinaigrette
Chicken Caesar Salad
Gooey Mozzarella-Garlic Bread

Recipe Summary
Difficulty: Easy
Prep Time: 2 minutes
Inactive Prep Time: 1 hour
Yield: 4 servings

Robin Miller
User Rating 3 Stars
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