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.