Red Raspberry Sherbet

Ingredients

• 2 cups low-fat milk
• 2 cups frozen raspberries or 1 (10-ounce) bag, thawed
• 1/2 teaspoon vanilla extract

Directions

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.