NUTRITION PROFILE:
Low Calorie
| Low Sodium
| Low Cholesterol
| Low Sat Fat
| Heart Healthy
| Diabetes Appropriate
| Healthy Weight
Somewhere between a fruity sorbet and a creamy ice cream lies this richly flavored low-fat dessert.
Makes 6 servings, 1/2 cup each
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 35 minutes (including 1 hour chilling time)
EASE OF PREPARATION: Easy
3 cups fresh or frozen and partially thawed blackberries or raspberries or a mixture of blackberries, raspberries and blueberries (see Tip)
6 tablespoons sugar
1 tablespoon lemon juice
3/4 cup low-fat plain yogurt
1. 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.
2. 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.
NUTRITION INFORMATION: Per serving: 106 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 24 g carbohydrate; 2 g protein; 4 g fiber; 21 mg sodium.
Nutrition bonus: Vitamin C (28% daily value), Fiber (16% dv).
1/2 Carbohydrate Serving
TIP: 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.
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
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