Razzle Dazzle Raspberry Sherbet Food

WILD RASPBERRY SHERBET

Wild Raspberry Sherbet image

A quick sherbet with no fuss. Wild raspberries, seeds removed, are used for this yummy dessert.

Provided by SHORECOOK

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 1h15m

Yield 4

Number Of Ingredients 5

Ingredients

2 cups wild raspberries
¼ cup white sugar
1 ½ cups milk
¼ teaspoon lemon juice
⅛ teaspoon ground cinnamon

Steps:

Heat raspberries and sugar in a small saucepan over low heat, stirring, until sugar dissolves, about 5 minutes. Press raspberry mixture through a strainer into a bowl; discard seeds.
Stir milk, lemon juice, and cinnamon into raspberry mixture; refrigerate until cold, about 1 hour. Freeze milk mixture in an ice cream maker according to manufacturer's instructions.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 24 g, Cholesterol 7.3 mg, Fat 2.1 g, Fiber 4.2 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 37.5 mg, Sugar 19.7 g

RAZZLE DAZZLE RASPBERRY PIE

Razzle Dazzle Raspberry Pie image

Make and share this Razzle Dazzle Raspberry Pie recipe from Food.com.

Provided by Charlotte J

Categories Frozen Desserts

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 (7 ounce) container marshmallow creme (2 cups)
2 cups whipped topping, thawed
1 (8 ounce) container raspberry yogurt
1 cup raspberry sherbet
1 prepared graham cracker crusts or 1 chocolate cookie pie crust

Steps:

Whisk together Marshmallow Creme and whipped topping until well blended, making sure that the mixture is smooth.
Stir in yogurt until well blended.
Mix sherbet in a separate bowl until soft and creamy.
Mix the sherbet with the marshmallow mixture and pour into prepared crust.
Freeze until firm.
Garnish with fresh raspberries and serve.

Nutrition Facts : Calories 326.4, Fat 11.5, SaturatedFat 4, Cholesterol 12.5, Sodium 236.1, Carbohydrate 53.1, Fiber 1.1, Sugar 34.9, Protein 3.4

RAZZLE DAZZLE RASPBERRY SHERBET

Razzle Dazzle Raspberry Sherbet image

Provided by Kitchen Crew

Categories Fruit Desserts

Number Of Ingredients 6

Ingredients

3 egg whites
3/4 c sugar
1 c milk
1 c half and half
3 c raspberries in syrup, pureed
2 Tbsp lemon juice

Steps:

1. Beat egg whites until stiff, but not dry.
2. Gradually beat in sugar, then milk, half and half, raspberries and lemon juice.
3. Cover, refrigerate 30 minutes.
4. Freeze as directed.
5. Makes 2 quarts.

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