Raspberry Sorbet

We are leaving for a cruise in just over a week! After surviving a few weeks of below-freezing weather, I can just hear the sunshine calling my name! All of us have been trying to eat healthy before we go on a week-long swimsuit-baring vacation – and it hasn’t been as bad as I thought it would be! Minus my cravings for all things sweet. 😉 This raspberry sorbet has been my lifeline! It has a LOT less calories than your average ice cream, but it is still sweet, cold, and satisfying! Plus – did I mention there’s no need for an ice cream maker?! Or a big, powerful blender! It’s seriously SO easy!

Serves: 6-8

Raspberry Sorbet

This Raspberry Sorbet has a lot less calories than your average ice cream, but it still satisfies those sweet cravings!!

5 hr, 20 Prep Time

5 hr, 20 Total Time

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  • 1 cup water, boiling
  • 1 (0.3 ounce) pkg. raspberry sugar-free jell-o
  • 1 (6 ounce) can frozen raspberry-lemonade concentrate
  • 3 cups frozen raspberries
  • 1 (8 ounce) container fat-free cool whip


  1. In a large freezer-safe container, combine boiling water and jell-o. Whisk for about 1-2 minutes, until all jell-o has been dissolved.
  2. Add in frozen concentrate and mix well.
  3. Refrigerate for 15 minutes, until the mixture has set up slightly.
  4. In a separate bowl, mash your frozen raspberries.
  5. Add the raspberries to the jell-o mixture, and then fold in the cool whip. Mix thoroughly.
  6. Cover and freeze for 4-5 hours, until it has completely set up.


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