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Low Fat Strawberry Raspberry Champagne Sorbet


1/2 pound each frozen raspberries and strawberries
1/4 Cup sugar syrup
3/4 Cup champagne

Put the frozen berries in a medium sized bowl and thaw, save any accumulated juices. Put thawed berries in a food processor or blender. Purie berries for 1 minute. This should yield about 2 cups of puree.

Sugar Syrup:
In a medium saucepan place 1 cup of sugar and 1 cup of water. Cook over medium-high heat, stirring constantly. Bring to a full boil and boil for 1 minute. Remove from heat and allow to cool. Add the 1/4 cup of sugar syrup and champagne to berry purie and stir until well mixed. Chill until very cold.

Makes 8 servings.

Calories 55 Fat 0 g Fiber 0 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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