Raspberry Sorbet

lutters

500g frozen raspberries, thawed
125g caster sugar
300ml water
2 egg whites
100g raspberries
(serves 4)

1. Liquidise the thawed raspberries in a blender or with a hand masher, then pass through a sieve to remove the seeds
2. In a saucepan over a gentle heat, stir the sugar and water together until the sugar has disssolved. Increase the heat and boil vigorously (resist stirring) for 8 minutes or until a syrup has formed. Allow the mixture to cool.
3. Stir the syrup into the puree and pour into a shallow, rigid container (such as an old ice-cream tub). Place in the freezer for an hour, stirring after 30 mins.
4. Whisk the egg whites until stiff then fold into the smooth raspberry mixture. Return to the freezer fo 30mins
5. Thaw for 10-15 mins in fridge before serving. Scoop into bowls and serve with fresh raspberries.
6. Enjoy in the sun.

Per serving:
166 calories
0.5g fat (0.1 sat. fat)
37g Carbs
3.9g Protein