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Raspberry Orange Sorbet



Ingredients:
3 Cup(s) Raspberries
1 Cup(s) Non-fat egg substitute (equivalent to 2 eggs)
1/2 Cup(s) Blackberries for garnish
1/2 Teaspoon(s) Orange extract
1 Teaspoon(s) Orange zest -- finely
2 Tablespoon(s) Raspberry liqueur
Directions: For best Conslstency, all ingredients should be chilled. Puree raspberries and strain through a fine sieve. Combine puree with other ingredients and stir for several minutes until all the sugar is dissolved. Transfer berry mixt ure to Ice-cream maker and process according to manufacturer's instructions. Serve immediateIy or spoon berry sorbet into covered airtight container and freeze. Makes 4 servings. [266 calories, 0g fat] Reprinted in Riv-PE August 15, 1996 (Wire Service: AP) Recipe By : Oregon Raspberry and Blackberry Commission (1996) Date: Thu, 15 Aug 1996 10:21:06 ~0700 (
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