Dietary ice cream from raspberries and ginger

You can combine ice cream with fruits, berries, cheese, biscuits, and other pastries. Trust your taste, experiment and you will find the right combination of ingredients.

Ingredients

• 500 g raspberries;
• 50 g of granulated sugar;
• 1 egg white;
• 2 cm of fresh ginger root;
• 1 tsp. lemon juice.

Directions

1. Pour the raspberries into the blender bowl. Interrupt at high speed until smooth. Grind the berry puree through a fine sieve to filter out the stones.
2. Peel a squash, grate it and squeeze the juice. Rub it on a fine grater. Put the grated ginger in gauze and wring it out. Add the resulting juice to the raspberry puree.
3. Beat the egg whites and gradually add the lemon juice and then the sugar. Continue to form dense stable peaks.
4. Add raspberry puree in portions. Do this with a silicone spatula, with gentle movements from bottom to top. This will not disturb the lightness of the dessert.
5. Transfer the dietary raspberry ice cream to the form and send it to the freezer for 6-7 hours.