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Ingredients

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Directions

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  • Line long sides and bottom of 8-1/2 x 4-1/2-inch loaf pan with waxed paper, with a little overhang along both long sides. Spread ice cream evenly over bottom of pan and up the long sides, forming a U-shape. Place in freezer until firm.

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  • Meanwhile, stir together powdered egg whites and 3 tablespoons water in medium-size bowl to dissolve whites. Let stand.

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  • Puree raspberries, jam, 2 tablespoons sugar and lemon juice in blender or food processor. Force through sieve with rubber spatula to remove seeds.

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  • Beat egg white mixture until soft peaks form. Gradually add the remaining 2 tablespoons sugar; beat until stiff peaks form.

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  • With same beaters, beat heavy cream in large bowl until soft peaks form. Fold raspberry mixture, then egg whites into beaten cream. Spoon into ice cream-lined loaf pan. Cover with plastic wrap. Freeze overnight. To serve, unmold, and slice. Garnish with berries, if desired.

Nutrition Facts

181 calories; 9 g total fat; 6 g saturated fat; 35 mg cholesterol; 46 mg sodium. 23 g carbohydrates; 1 g fiber; 2 g protein;

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