Somewhere between a fruity sorbet and a creamy ice cream lies this richly flavored low-fat dessert. Source: EatingWell Magazine, Summer 2004

Patsy Jamieson
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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

100 calories; 0.8 g total fat; 0.3 g saturated fat; 2 mg cholesterol; 22 mg sodium. 191 mg potassium; 21.9 g carbohydrates; 3.6 g fiber; 18 g sugar; 2.6 g protein; 170 IU vitamin a iu; 16 mg vitamin c; 22 mcg folate; 77 mg calcium; 20 mg magnesium;

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