Search HowStuffWorks and the web:
 

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.

Frozen Berry Ice Cream
by the Editors of Easy Home Cooking Magazine

Frozen Berry Ice Cream Photo
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



Share This Article: (what's this?)


More Options:


ADVERTISEMENT
Browse Browse Videos Browse Videos