Raspberry Orange

Ingredients

• 10 ounce carton frozen raspberries, semi thawed 
• 1 cup orange juice 
• 2 tablespoons lemon juice 
• 1/4 cup sugar 
• 3 egg whites beaten 

Thaw the raspberries until they can be blended with the orange and lemon juices. Add the sugar; fold in the well beaten egg whites. Turn into a chilled refrigerator tray; freeze until mushy. Remove to a chilled bowl and beat well electric beater. Freeze until firm. If the sherbet is deeply frozen, it will be necessary to let it stand at room temperature for a brief period before serving. 

To decrease calorie count, you can substitute 1 1/2 teaspoons Sucaryl solution for the 1/4 cup sugar. In this case, add 1/4 cup water to the fruit juices and freeze the mixture to the firm stage before beating; refreeze until 
firm. You can also substitute the egg whites with Egg Beaters (found in the frozen section of your grocery store). Just follow directions on box for amount. 

Individual serving: 1/2 cup = 80 calories 

by using the substitutions 
1/2 cup = 45 calories