Mixed Berry Sorbet

A vibrant, raspberry-coloured, icy dessert. Refreshing after a full meal. Serve with fresh berries or sliced kiwifruit.

What you need:

* Water 1 1/4 cups - 300 mL
* Granulated sugar 1/4 cup - 60 mL
* Frozen mixed berries 2 cups - 500 mL
* Water 3 tbsp. - 50 mL
* Orange-flavoured liqueur 2 tbsp. - 30 mL (such as Grand Marnier)
* Lemon juice 2 tsp. - 10 mL
* Egg whites (large) 2

Heat and stir first amount of water and sugar in small saucepan on medium for about 2 minutes until sugar is dissolved. Bring to a boil on medium-high. Boil gently for 10 minutes. Cool.

Combine berries and second amount of water in medium saucepan. Cook on medium for about 3 minutes, stirring occasionally, until berries are softened and broken up. Press through sieve into medium bowl. Discard seeds. Add berries to sugar mixture.

Add liqueur and lemon juice. Stir well. Spread evenly in ungreased 1 1/2 quart (1.5 L) shallow baking dish. Freeze for about 2 hours until almost firm.

Beat egg whites in separate medium bowl until soft peaks form. Scrape frozen berry mixture into egg whites. Fold until no white streaks remain. Spread evenly in same baking dish. Freeze for about 2 hours until firm. Scrape mixture into blender or food processor. Process until smooth. Spread evenly in same baking dish.

Cover. Freeze for about 2 hours until firm. Serves 4.

1 serving: 118 Calories; 0.3 g Total Fat (0 g Mono, 0.1 g Poly, 0 g Sat); 0 mg Cholesterol; 24 g Carbohydrate; 3 g Fibre; 2 g Protein; 28 mg Sodium

Reprinted with Permission by; Company's Coming - http://www.companyscoming.com

And remember April 23rd (tomorrow) is the last day to enter into the draw for the Personal Blender - see details below.

Pear and Yogurt Freeze

A pretty, pale pink "ice" with a hint of pear and is even diabetic freindly.

Dress up by serving in glass bowls and garnishing with a sprig of mint.

What you need:

* Envelope of unflavoured gelatin 1/4 oz. - 7 g
* Cans of pear halves (14 oz., 398 mL - 2 2 each), drained and juice reserved
* Non-fat berry yogurt (your choice) 1 1/2 cups - 375 mL

Sprinkle gelatin over 1/2 cup (125 mL) reserved pear juice in small saucepan. Let stand for 1 minute. Heat and stir on medium until gelatin is dissolved. Add remaining reserved pear juice. Stir.

Process gelatin mixture, pears and yogurt in blender or food processor until smooth.

Pour into ungreased 9 x 13 inch (22 x 33 cm) pan.

Freeze, uncovered, for 2 hours. Scrape into large bowl. Beat on high until smooth and slushy.

Pour into 1 1/2 quart (1.5 L) airtight container. Freeze until firm.

Let stand at room temperature for about 15 minutes before serving.

Makes 5 cups (1.25 L).

1/2 cup (125 mL): 68 Calories; 0.1 g Total Fat (0 g Mono, 0 g Poly, 0.1 g Sat); 1 mg Cholesterol; 15 g Carbohydrate; 2 g Fibre; 3 g Protein; 32 mg Sodium

Reprinted with Permission from Company's Coming

Company's Coming web site at; http://www.companyscoming.com/