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Ice Cream & Sorbets work just as well to help cool down a hot summer day as they do to chill a slice of hot apple pie. Sorbets are generally lighter desserts than ice cream, and both will satisfy your sweet tooth.
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Frozen Berry Ice Cream
by the Editors of Easy Home Cooking Magazine
Frozen Berry Ice Cream
Yield: Makes 8 (1/2-cup) servings
Ingredients:
8
ounces frozen unsweetened strawberries, partially thawed
8
ounces frozen unsweetened peaches, partially thawed
4
ounces frozen unsweetened blueberries, partially thawed
6
packets sugar substitute
2
teaspoons vanilla
2
cups sugar-free, low-fat vanilla ice cream
16
blueberries
4
small strawberries, halved
8
peach slices
Preparation:
1.
Combine partially thawed strawberries, peaches, blueberries, sugar substitute and vanilla in food processor. Process until coarsely chopped.
2.
Add ice cream; process until well blended.
3.
Serve immediately for semi-soft texture or freeze until ready to serve. (If frozen, let stand 10 minutes to soften slightly.) Garnish each serving with 2 blueberries for "eyes," 1 strawberry half for "nose" and 1 peach slice for "smile."
Nutritional Information:
| Serving Size: 1/2 cup | |
| Fiber | 1 g |
| Carbohydrate | 15 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 2 % |
| Calories | 69 |
| Protein | 3 g |
| Sodium | 23 mg |
Dietary Exchange:
| Starch | 1 |
This recipe appears in: Ice Cream & Sorbets
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Frozen Berry Ice Cream." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/frozen-berry-ice-cream-recipe.htm> 16 May 2008.
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