Serves 2 / Lemon’s zing enhances fresh raspberries in this easy-to-make, homemade version of a classic dessert.
2 cups tightly packed fresh raspberries
1/2 cup raspberry jam
1/2 teaspoon fresh lemon juice
4 drops lemon zest oil, or 3 teaspoons fresh lemon zest
1. Blend raspberries and jam in a blender or food processor. Press through a sieve to remove seeds. Add lemon juice and oil or zest. Mix well and place into a shallow container. (You can also use ice-cube trays; the cubes pop out easily and can be blended quickly in a processor until smooth.) Cover with plastic, pressing down gently against raspberry purée to remove air. Freeze until solid.
PER SERVING: 226 cal, 3% fat cal, 1g fat, 0g sat fat, 0mg chol, 2g protein, 55g carb, 8g fiber, 1mg sodium
Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing, 2006), and founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).
