• 4 cups raspberries
• 3/4 cup sugar
• 1/4 cup lemon juice
• 20 ice cubes

Place a large metal cake pan in freezer. Combine all ingredients, except ice cubes, in a blender. Process until mixture is smooth and sugar has dissolved. In batches if necessary, process raspberry mixture with ice cubes until smooth. Pour into cake pan and freeze 30-35 minutes or until partially frozen. Stir just before serving.

Per serving: calories 209, fat 0.7g, 3% calories from fat, cholesterol 0mg, protein 1.2g, carbohydrates 53.0g, fiber 8.4g, sugar 49.7g, sodium 4mg, diet points 3.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.1, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 2.2, Very lean meat protein: 0.0

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