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Berry Burst Sorbet
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- #110103
A blend of blueberries, blackberries, and raspberries make up this creamy sorbet recipe.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 cup Splenda granular sugar substitute
1 cup water
1 1/2 cup frozen blueberries, thawed
1 1/2 cup frozen blackberries, thawed
1/2 cup frozen raspberries, thawed
1/2 cup heavy cream (optional)
directions
In a large measuring cup, dissolve Splenda in water.
In a food processor or blender, puree berries until smooth, adding sweetened water gradually. Pour in cream, and pulse until blended.
Pour mixture into ice cream machine and let freeze until mixture is very thick. Eat some right away! Then freeze the rest.
added by
12345ChiliBaker
nutrition data
84 calories, 6 grams fat, 9 grams carbohydrates, 1 grams protein per 1/2 cup. This recipe is low in sodium.
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reviews & comments
June 16, 2013
Great texture and flavor! And, no added sugar! Definitely one of the favorites in our ice cream recipe testing.