Lately it’s been hard for me to glean a lot of satisfaction from food because I simply have no room in my tum-tum for it. Bebe takes up prime real estate in my torso and makes it hard to keep a lot down, so my meals are basically limited to a few bites here and there of (hopefully) nutritious morsels throughout the day.
I’ve concocted a super easy recipe for sorbet that I have no problem eating for breakfast, as a snack, and of course as a dessert. It’s good stuff for me AND Bebe, and it’ll stay in my repertory of recipes way after she’s finally born. (Get the hint, Beebs? It’s getting close.)
This recipe will make about four one-cup servings. Here ya’ go:
EASY BERRY SORBET
1 1/2 lb. frozen berries (I use strawberries, blackberries, mango, and pineapple, but whatever you like is obviously fine. Just make sure the fruit is 100% frozen when you’re ready to prepare this.)
1/2 cup low-fat yogurt
1/4 cup milk
2 tbsp. fresh lemon juice
Fresh mint for garnish (For if you’re feeling fancy-schmancy and/or taking pictures of aforementioned recipe for your blog)
1. Process the fruit in a food processor or blender until it is chunky but still very icy, about 20-30 seconds on high.
2. Add the yogurt, milk, and lemon. Process it on high for about 30 seconds. It will be heavily processed and smooth around the vortex of the blade but still quite chunky around the sides of the bowl.
3. If you want the sorbet to be chunky, just fold in the chunks with a rubber spatula and it’s ready to eat. If you want it smoother, scrape down the sides of the container and continue processing it until you’ve gotten it to your desired consistency.
4. Oh, and if you don’t eat it all, remember to FREEZE the leftovers. Yeah, just thought I’d add that. Thoroughness and all.
See? So easy. If you want it a bit sweeter, you could add some natural sweetener like stevia or even just simple syrup.
Hmmm. This is almost as easy as my toast and butter recipe. But I bet this tastes a lot better.
I dunno. That toast and butter recipe looked pretty awesome.
OMG, that looks amazing! I am definitely going to bookmark this recipe! And make it for breakfast tomorrow!
Let me know if you can think of any alterations on it, you gourmet you. :)
What a fantastic idea, and so easy. The photos make it that much more delicioso!
Thank you! I hope you enjoy it.
Yummy that looks good! I will have to try this out with Greek style yogurt as it is the only kind I tend to have in the house.
YUM! That sounds fantastic too!
Sounds really yummy but what struck me was, “Oh, my god! I have that placemat!”
Oh yeah! Target, baby!
Yummy Yummy Yummy.
In my tummy
Do I have to eat it out of a wine glass? I forgot mints came in from leaves. You remember something obvious every day.
The wine glass is optional. Honestly, I eat it out of the container I store it in but that doesn’t make for a very WordPress-y photo.
If you like a little extra sweet/less tart, swap for lime juice. If you are not minding a little more calories, I use cream instead of milk. Mmmmm. Love berries.
Great idea to substitute cream! Then it would be a company-worthy palate cleanser!
And so much better than that nasty whipped topping ;)
Sorry to be insensitive, but I’m going to make this with vodka. I haven’t had any fruits or other solid foods for a few weeks, so I thought it would be a nutritious project. So far I have vodka and ice in the blender. But I forget…wasn’t I supposed to add something?
My better half is currently making it with Absolut Lemon, so I’d say you’re on the right track!