Food
Blueberry Sherbet
By Yankee Magazine|Aug 03 2014|
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Blueberry sherbet makes a refreshing finish to many meals when a heavier dessert might seem too filling. This recipe is easy to concoct from fresh or frozen berries.
Yield
1 quart
Ingredients
1/2 cup sugar
2-1/2 cups boiling water
1 cup pureed fresh or frozen blueberries
juice of 1 lemon
2 egg whites beaten stiff
Instructions
Boil together the sugar and water. Add the lemon juice and the puréed berries. Freeze until nearly solid; beat the egg whites until stiff; beat together with the frozen sherbet and return to the freezer.
I am wondering I got a sub for this magaizine because I like it so much but I have oly gooten one copy this year
Is it safe to consume uncooked beaten egg whites that have been frozen?
Are egg whites beaten safe to eat frozen not cooked