Serves 4 Raspberry Almond Sherbet Ingredients: 1/2 cup slivered almonds 12-oz pkg frozen raspberries (unsweetened), partially thawed 1 cup lowfat (1%) milk 1/4 cup granulated sugar 1 tbsp fresh lime juice 1 tsp almond extract fresh mint leaves, optional Preparation: Place almonds in a small dry skillet and set pan over medium heat. Cook 3 minutes, until almonds are golden brown, shaking pan frequently to prevent burning. Set almonds aside. In a food processor, combine raspberries (with any liquid from package), milk, sugar, lime juice, and almond extract. Puree until smooth and blended. Transfer mixture to a metal bowl. Cover with foil.  Freeze until slightly firm, but not frozen (about 30 minutes to 1 hour). Transfer mixture back to food processor or beat with electric mixer until smooth. Fold in toasted almonds. Return mixture to freezer and freeze until firm (about 2 hours). For a lighter, airier sherbet, stir every 1/2 hour during second freezing. Scoop sherbet into bowls and garnish with mint, if desired.
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