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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Fruit / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Directions: In a small pot over medium heat, combine the water and sugar substitute. Bring to a boil. Boil for 2 minutes, then set aside to cool to room temperature.
In a food processor fitted with a metal blade, combine the berries, lemon zest, lemon juice and cooled syrup. Pulse for 2 minutes or until the berries are coarsely ground.
Pour into a small metal bowl and stir a few times with a fork to break up any large pieces. Cover the bowl with foil and place in the freezer overnight.
Spoon into 4 serving glasses, and top with cook whip.
| Ingredients:
1 zested and juiced lemon
5/8 Pound(s) raspberry, frozen
163/1250 Pound(s) sugar substitute
1/2 Cup(s) water
4 Ounce(s) cool whip |
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