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Colette & Cassi's Country Kitchen!

Berry Frozen Yogurt
Summer 2004

Prep time: 10 minutes
Start to finish: 35 minutes
Equipment: Ice cream maker (see Tip)
To make ahead: Keep in an airtight container in the freezer for up to 1 week. Let soften in the refrigerator for 1/2 hour before serving.
Ease of preparation: Easy
(see below for “truffle” variation)

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

3 cups blackberries, raspberries or a mixture of blackberries, raspberries and blueberries
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. 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.

Makes 6 servings, 1/2 cup each.
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.

Tip: If you don't have an ice cream maker, in Step 2 freeze the berry mixture in a shallow metal cake pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.