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Raspberry Sorbet With Whipped Cream and Meringues

Marcus Nilsson
Serves 8 Hands-On Time: 10m Total Time: 10m

Ingredients

  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • 16 small meringue cookies
  • 2 pints raspberry sorbet

Directions

  1. In a medium bowl, whip the cream and sugar until soft peaks form; set aside.
  2. Using your hands, gently break the cookies into pieces over a second medium bowl.
  3. Scoop the sorbet into individual dishes. Spoon the whipped cream over each and sprinkle 1 to 2 tablespoons of the crumbled cookies over the tops.
     
By Kate Merker,  April 2008
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Quick Tip

Used as a topping, light, airy meringues melt in your mouth and provide a delicious play on texture when served with smooth, cool sorbet.

Nutritional Information

  • Per Serving
  • Calories 240Calories From Fat 41%
  • Fat  11g
  • Sat Fat  7g
  • Cholesterol  41mg
  • Sodium  11mg
  • Carbohydrate  36g
  • Fiber  2g
  • Protein  1g
What does this mean? See Nutrition 101.

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