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2 cups low-fat milk
2 cups frozen raspberries or 1 (10-ounce) bag, thawed 1/2 teaspoon vanilla extract In a food processor, combine milk, raspberries and vanilla extract. Process until smooth. Transfer mixture to a shallow dish or bowl and cover with plastic. Freeze until firm. Note: For a smoother texture, puree frozen sherbet in food processor and refreeze until firm.
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