Berry Frozen Yogurt

[b-man]

Berry Frozen Yogurt

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

Prep time: 10 minutes
Start to finish: 35 minutes
Equipment: Ice cream maker (see Tip below)
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.
(see below for “truffle” variation)

Ingredients:

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,

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.


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Variation: To make Frozen Berry Truffles, let frozen yogurt harden in the freezer for 1 1/2 hours. Line several baking sheets with wax paper. Place 3 cups low-fat granola (without raisins or dried fruit) in a shallow dish (if the granola has large clumps, put it in a ziplock bag and crush with a rolling pin).

Using a melon baller, scoop out 4 or 5 rough 1-inch balls at a time and drop in the granola. Using 2 forks, toss to coat. Transfer to the prepared baking sheet. Continue until you have used up all the frozen yogurt. If frozen yogurt starts to melt, place it in the freezer to firm up before continuing. Once you have a number of “truffles” on a baking sheet, cover and place the baking sheet in the freezer. Let the “truffles” firm up in the freezer for about 1 hour before serving.

Once they are firm, you can transfer them to an airtight container with the layers separated with sheets of wax paper and store them in the freezer for up to 1 week. Let “truffles” soften in the refrigerator for 1/2 hour before serving.

Makes about 5 dozen “truffles.”

B-man