Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups blueberries
- ¾ cup grape juice
- ¾ cup sugar
- ⅓ cup honey
- 3 cups strawberries, quartered
- 1 cup plain yogurt
- 2 tsp vanilla
Directions
Mix first 4 ingredients in a skillet.
Bring to a boil, boil until blueberries have almost broken apart.
Remove from heat, stir in strawberries.
Cool 15 min.
Puree in blender.
Press through a fine mesh strainer set over a bowl.
Whisk in yogurt and vanilla until blended.
Refrigerate until cold.
Put two 1 quart plastic containers with lids in freezer.
Freeze 4 cups mixture in ice cream maker following manufacturers directions, until soft set.
Spoon sherbet into 1 container from freezer, put in freezer.
Pour remaining mixture into ice cream maker, freeze until soft set, then spoon into other cold container.
Put in freezer.
To serve---
Soften slightly at room temp.
Put scoops into dessert bowls, add berries and a dollop of yogurt drizzled with honey.