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Raspberry Sherbet #2

Ingredients: 2 Package(s) 10 oz. each frozen Raspberries, defrosted 1 1/2 Cup(s) Vanilla bean, split 1/2 Cup(s) Nonfat dry milk 2 Tablespoon(s) Triple Sec OR orange juice Directions: SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Puree defrosted raspberries in a blender or food processor until smooth. Pour mixture through a strainer, pressing out as much fruit pulp as possible. Discard seeds. Place raspberry puree back in blender or food processor with remaining ingredients and process until well combined. Chill in the refrigerator until ready to freeze. Pour into the ice cream maker and follow the manufacturer's instructions for freezing. For a patriotic dessert - why not do a parfait with a scoop of this, one of blueberry sherbet and one of vanilla ice cream.
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Raspberry rascal Whirl raspberries and pineapple in blender. Add water and honey to taste. Whirl again. Strain. Garnish with tiny piece of pineapple. MAKES: 3-4 SERVINGS recipe may be halved for 2 servings SOURCE: _The Non-Drinker's Drink Book_ by Gail Devilish raspberry cake To make the cocoa cake: In a large bowl, thoroughly mix the whole wheat flour, unbleached flour, brown sugar, cocoa, baking powder and baking soda. Place the yogurt, oil, egg and vanilla in another large bowl. Using an electric mixer on low spee Almond sherbet Soak the almonds in a bowl of water for at least 3 hours or preferably overnight. Using a sharp knife, chop the almonds into small pieces. Grind to a fine paste in a food processor or a mortar. Add sugar to the almond paste and grind it once again