Frozen Yogurt with Berry Sauce
This beautiful dessert can be made any time of year. It's nice to serve in the winter, when fresh fruits are more expensive and of lesser quality.
Vegetarian, Low-calorie, Low-fat
INGREDIENTS | SERVES 4
- 1 (10-ounce) package frozen strawberries, thawed
- 1 teaspoon vanilla
- ½ cup raspberries
- 1 tablespoon lemon juice
- 1 pint low-fat frozen vanilla yogurt
In a blender or food processor, combine strawberries, vanilla, raspberries, and lemon juice; blend or process until smooth.
Spoon yogurt into 4 dessert dishes and top with strawberry sauce.
Sauce can be stored, covered, in refrigerator up to 4 days. Use for other things, like topping cake or other fruits.
PER SERVING Calories: 187 | Fat: 2 g | Protein: 7 g | Sodium: 69 mg | Carbohydrates: 34 g | Fiber: 3 g
Berry Combinations
Use your imagination when making sauces with fresh or frozen berries. Blackberries and raspberries are delicious together, as are boysenberries and blueberries. Use this basic formula to make the sauce. The sauce can be frozen after it is made; freeze in pint containers for up to 3 months. To thaw, let stand in refrigerator overnight.
