Somewhere between a fruity sorbet and a creamy ice cream lies this richly flavored low-fat dessert.

Patsy Jamieson
Source: EatingWell Magazine, Summer 2004


Ingredient Checklist


Instructions Checklist
  • Combine berries, sugar and lemon juice in a food processor; process until smooth. Add yogurt and pulse until mixed in. If using fresh berries, transfer the mixture to a medium bowl, cover and refrigerate until chilled, about 1 hour.

  • Transfer the berry mixture to an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth and creamy.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.


Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. Let soften in the refrigerator for 1/2 hour before serving.

Equipment: Ice cream maker or food processor

Tip: To freeze fresh berries: Wash berries and pat dry. Spread in a single layer on a tray, cover with plastic wrap and freeze until solid. Pack frozen fruit into ziplock bags, taking care to remove air from the bags. Freeze for up to 1 year.

Nutrition Facts

99.6 calories; protein 2.6g 5% DV; carbohydrates 21.9g 7% DV; exchange other carbs 1.5; dietary fiber 3.6g 14% DV; sugars 18.1g; fat 0.8g 1% DV; saturated fat 0.3g 2% DV; cholesterol 1.8mg 1% DV; vitamin a iu 169.9IU 3% DV; vitamin c 16.4mg 27% DV; folate 21.9mcg 6% DV; calcium 77.2mg 8% DV; iron 0.5mg 3% DV; magnesium 19.8mg 7% DV; potassium 191.2mg 5% DV; sodium 22.3mg 1% DV; thiaminmg 3% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This turned out very tasty. Rich berry flavor with a slight creaminess from the yogurt. Definitely will make again! Read More
Rating: 4 stars
it was easy to make and taste good to! Read More