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

Source: EatingWell Magazine, Summer 2004


Recipe Summary test

1 hr 35 mins


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

1/2 cup
100 calories; protein 2.6g; carbohydrates 21.9g; dietary fiber 3.6g; sugars 18.1g; fat 0.8g; saturated fat 0.3g; cholesterol 1.8mg; vitamin a iu 169.9IU; vitamin c 16.4mg; folate 21.9mcg; calcium 77.2mg; iron 0.5mg; magnesium 19.8mg; potassium 191.2mg; sodium 22.3mg.

11/2 fruit