Raspberry Sherbert, Yummy and Healthy!
by Dr. Miki Finlayson, Naturopathic Doctor on 06/01/13
Low glycemic index, good source of Calcium, vitamin A, iron, vitamin C, fiber and B--vitamins. Easy and fun to make with the kids this summer.
Ingredients
1 cup soy milk ( organic, plain and unsweetened)
1/2 cup pomegranate juice
1 cup raspberries, pureed
1 Tbs ground chia seed
2 teaspoons sugar
Directions
Blend all ingredients and freeze in an ice cream maker or in the freezer (directions below).
Ice cream maker: Freeze according to manufacturer's recommendations. This recipe fits a one-pint ice cream maker. You may double the recipe for larger machines.
Freezer: Pour into a shallow pan and freeze until fairly firm but not totally frozen. Cut into chunks and process in a food processor or blender until smooth. Pour into a container and freeze again. Let soften before serving.
Yield
4 servings. Serving size: 1/2 cup
Nutrition Information (per serving)
78 Calories
3 g Protein
8 g Sugar
12g Carbohydrates
0mg Cholesterol
4g Fiber
100mg Sodium
