Puree raspberries in blender or food processor. Strain through fine strainer using spoon to press puree through strainer into medium bowl. Add remaining ingredients; mix well. Pour into ice cream maker. Freeze according to manufacturer's directions.

Per serving: 83 Cal, 4 gm Fat, 0 Chol, 1 mg Sod

Freezer method: Pour raspberry mixture into nine-inch freezer safe pan. Place in freezer for three to six hours or until firm. Transfer mixture to mixer bowl. Beat with electric mixer until slushy but not thawed. Return to pan and freeze for two to four hours or until firm.