Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Monday, April 10
Warmer Outside? Make Sorbet!
Slightly warmer temps are starting to trickle across the land, so I am experimenting with new frozen recipes again, having had great luck last year with some lightened chocolate gelato.
This spring I am turning to another focus: fruit, specifically berries. Using some inspiration from one of my favorite cooking blogs, bakingsheet, I created a frozen yogurt-sorbet with blackberries and my favorite yogurt, Fage Total 2%, loving the result.
Finally I have tweaked it a bit further and added nonfat cream cheese to emulate a "cheesecake frozen yogurt" taste and mixed in some leftover chocolate cake crumbs to mesh with the blackberry flavor. Result? You decide:
I found the flavor refreshing but slightly rich, so I might just go back to using the berries and greek yogurt only in the future (dropping the cake and cream cheese). Of course, this does nothing to stop me from eating the current batch, of course. :-)
RECIPE NOTE - this is a frozen dessert you do NOT have to start the day before, like gelato or ice cream, so you can whip it up any time you have the ingredients on hand. Nifty!
BLACKBERRY YOGURT-SORBET
(makes 1.5 cups, approximately)
1/2 cup frozen blackberries (or more)
1 container Total 2% yogurt, very cold or even icy from popping the freezer for an hour
2 oz fat-free cream cheese
2 T splenda granular
dash of lemon juice or extract
handful of leftover cake or cookie crumbles, or graham crackers
Combine everything minus the crumbles in your food processor and whiz until soft-serve consistency. Fold in the crumbly bits. Eat immediately or transfer to container and freeze until firmer for an hour or two. That's it!
Nutritional info, per batch (just divide into how many servings you'd like):
284 kCal; 33g carb (4g fiber), 31g protein, 4g fat (1.7/1.0/.4 saturated/mono/poly)
Vit A 38%; Vit C 30%; Riboflavin 21%; Folate 16%; B12 14%; Vit K 19%; Cal 42%; Iron 45%; Manganese 45%
[Note: I am only reporting "notable" nutrients that are high relative to the rest for this food.]
Time posted: 17:02 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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