Red Raspberry Sherbet
- 2 cups low-fat milk
- 2 cups frozen raspberries or 1 (10-ounce) bag, thawed
- 1/2 teaspoon vanilla extract
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.
Copyright 2005, Robin Miller, All Rights Reserved