Serving Size:   8


     3    cups    Raspberry juice
     1/2  cup     sugar
     1/4  cup    raspberry liqueur
   1    large   egg white


  Combine the juice and 6 tablespoons of the sugar and stir until the sugar is dissolved.  Add the liqueur.   In another bowl, beat the egg white until foamy.  Beat in the remaining sugar in the egg white mix  and continue beating until the mixture has shiny peaks.  Fold into the juice mixture and pour into a shallow pan.  Freeze until almost firm...about 2 hours.  Spoon into a blender and puree until smooth.  Pour back into the pan and freeze until firm.  

Notes:  Oh, oh, oh!  Yum, yum, yum!!!  


Per Serving:  Calories: 111.7;  Fat: 0.0g  Protein: 0.4g;  Carbs: 24.6g;  Cholest: 0mg;  Sodium: 17mg

 

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