Ingredients

Instructions

  1. Remove hulls from berries.
  2. In a blender container, place berries, orange juice, milk, and 1/4 c honey.
  3. Cover; blend 1 minute or till smooth.
  4. (If desired, strain raspberry mixture to remove seeds).
  5. Pour mixture into 9x9x2-inch pan.
  6. Cover; freeze 2 to 3 hours or till almost firm.
  7. In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form.
  8. Gradually add 1 T honey, beating on high speed till stiff peaks form.
  9. Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl.
  10. Beat with electric mixer till smooth.
  11. Fold in egg whites.
  12. Return to pan.
  13. Cover; freeze 6 to 8 hours or till firm.
  14. To serve, scrape across frozen mixture with spoon and mound in dessert dishes.
  15. To make in an ice cream maker:
  16. Follow steps 1 through 3. Pour into a plastic container and chill for one hour.
  17. Beat egg whites until soft peaks form. Add 1 tbsp honey to egg whites and beat until stiff.
  18. Fold into chilled strawberry mixture.
  19. Pour into ice cream maker and freeze according to ice cream maker's instructions.