Pink, creamy, and luscious – this sherbet sounds far naughtier than it actually is! Fresh berries and fat-free fromage frais make for a delightfully low-fat treat.
[Note: Fromage frais is a fresh cheese. A regular or low-fat cream cheese may be substituted. Avoid fat-free cream cheese in this application].
1 cup granulated sugar
13 oz. raspberries
1-1/2 cups fat-free fromage frais
Serves 4-6.
Put the sugar in a large saucepan and add 1/2 cup cold water. Heat gently, stirring until the sugar has dissolved completely. Bring to a boil then remove from the heat.
Put the raspberries in a blender and process to a purée. Press through a strainer set over a bowl and discard the seeds. Stir the cooled syrup into the strained raspberry purée. Transfer the bowl to the refrigerator and chill well. Add the fromage frais to the purée and whisk until smooth.
Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions, until firm enough to serve in scoops.
