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In a small saucepan, combine 1/4 cup water with gelatin; let stand 1 minute. Cook and stir over low heat until gelatin dissolves; set aside. In blender or food processor fitted with metal blade, puree berries. Strain; discard seeds. Combine pureed berries with Equal and dissolved gelatin. Stir in yogurt. In a small bowl, combine egg white with 1/3 cup water, and dry milk; beat until stiff but not dry. Fold into raspberry mixture. Freeze in ice cream maker according to manufacturer's directions; or follow refrigerator-freeze instructions. |