This is one of those good old fashioned tasting desserts. So refreshing, so simple. This mildly tart sorbet is great served with seasonal berries.
206 calories per serving
2 c low fat buttermilk
1/4 c sugar
1/4 c light corn syrup
3 c mix of seasonal berries (I used sliced strawberries and blueberries)
Mix buttermilk, ¼ c sugar and corn syrup and place in an ice cream maker and freeze according to manufacturer instructions. Freeze for an hour or until firm then place in serving bowls and cover with fresh berries.
Festive, fruity, summery and a great drink for entertaining.
155 calories per serving
1 c cherries, sliced off the pit or pitted and sliced
1 c blueberries
1 c raspberries
1 c strawberries, sliced
1 nectarine, chopped
2 c apricot nectar
750 ml bottle white or red wine
2 c lemon lime seltzer
Add fruit to nectar and chill an hour or more. Add wine and seltzer just before serving.
Take one hot and sunny day, add 6 frozen fruit and yogurt pops, and you end up with a perfect way to spend the summer 🙂
98 calories per serving
1 ½ c strawberry slices
¼ c sugar
1 ½ c blueberries
1 ¼ c low fat plain yogurt
Puree strawberries in food processor with 1 T sugar. Whisk yogurt and 2 T sugar. Puree blueberries in food processor with 1 T sugar. Make layers of fruit and yogurt in your ice pop mold, insert sticks and freeze at least 3 hours.