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Omaha Magazine

Raspberry Sorbet

Jun 26, 2015 04:09PM ● By Daisy Hutzell-Rodman
Here’s a gluten-free dessert that everyone will love. Forget high-fat, high-calorie ice cream. This sweet, delicious frozen treat is only about 100 calories per serving.

Find more great recipes at The Healthy Kohl’s Kids program is a partnership between Children’s Hospital & Medical Center and Kohl’s Department Stores to educate children and parents about healthy nutrition and fitness. 


3 cups fresh raspberries or peeled and chopped mango

1 Tbsp lime juice

1/4 tsp salt

2 large egg whites, room temperature

1/2 cup sugar

1/2 tsp cream of tartar

Mint leaves, for garnish


In a blender or food processor, purée raspberries, lime juice, and salt until smooth.

Strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula to extract the juice; discard the seeds.

In a large saucepan, bring 1 inch of water to a simmer.

In a large stainless steel bowl, combine the egg whites, granulated sugar, and cream of tartar. Beat with an electric mixer on medium speed until foamy.

Set the bowl over the simmering water and continue to beat on medium speed until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high and continue beating over the simmering water until mixture becomes very stiff and glossy, about 3 1/2 minutes.

Remove from heat and continue beating on medium speed until room temperature, 3 to 5 minutes.

Fold the raspberry purée into the egg whites until combined. Transfer to a freezer-safe container and freeze, covered, until solid, at least six hours. To serve, let the sorbet stand at room temperature until softened slightly, about 10 minutes. Garnish with mint leaves, if desired. Sorbet can be kept covered and frozen for up to three weeks.

Yield: 6 servings Serving Size: About 1/2 cup, Calories: 102, Fat: 0, Saturated Fat: 0, Cholesterol: 0, Sodium: 118mg, Carbohydrates: 23g, Fiber: 4g, Protein: 3g

Raspberry Sorbet

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