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Raspberry Sorbet With Whipped Cream and Meringues

Raspberry Sorbet With Whipped Cream and Meringues
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Serves 8| Hands-On Time: | Total Time:


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


  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 April, 2008

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 .

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.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.