Berry Frozen Yogurt
Somewhere between a fruity sorbet and a creamy ice cream lies this richly flavored low-fat dessert.
From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005)
Yield: 6 servings, 1/2 cup each
Active Time: 10 minutes
Total Time: 1 hour 35 minutes (including 1 hour chilling time)
- 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
- 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 Per serving:
106 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 22 g carbohydrates; 3 g protein; 4 g fiber; 22 mg sodium; 192 mg potassium.
Nutrition Bonus: Vitamin C (28% daily value), Fiber (16% dv).
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 fruit