This modern adoption of the classic sherbet is made from raspberry puree blended with sugar syrup and virtually fat-free fromage frais, rather than milk.

Serving:  6

Ingredients

• 175g/6oz/ ¼ cup caster sugar

• 150ml/ ¼ pint/3⅓ cups raspberries, plus extra to serve

• 500ml/ 17 fl oz/generous 2 cups virtually fat-free fromage frais

Directions

• Put the sugar and water in a small saucepan and brings to the boil, stirring until the sugar has dissolved. Pour into a jug and cool.

• Put 350g/ 12oz/2 ½ cups of the raspberries in a food processors or blender. Process to a puree, then, using the back of a spoon, press through a sieve placed over a large bowl to remove the seeds. Stir the sugar syrup into the raspberry puree and chill the mixture until it is very cold.

• Add the fromage frais to the chilled puree and whisk until smooth. If you are using an ice cream maker, churn for 25-30 minutes until thick. If you are making it by hand pour the mixture into a freezeproof container and freeze for 4 hours, beating once with a fork, electric whisk or in a food processor to break up the ice crystals.

• Scrape the sherbet into a plastic tub and beat it again. Crush the remaining raspberries and add them to the sherbet. Mix lightly, freeze for 2-3 hours until firm. Scoop into dishes and serve with extra raspberries.

Nutritional Information

• Energy: 184Kcals/769kJ

• Fat, total: 0.4g

• Saturated fat: 0.2g

• Protein: 7.6g

• Carbohydrate: 40.1g

• Sugar, total: 40.1g

• Fibre-NSP: 2.1g

• Sodium: 31.5mg