2 lbs. fresh or frozen raspberries, blackberries, blue berries, strawberries or a mixture
1 ¼ cups sugar plus ½ cup water
2 tablespoons lemon juice – optional
1 cup water
1 32?oz. container plain nonfat yogurt
1 to 2 tablespoons black current, raspberry or blackberry liquor – optional
1 teaspoon vanilla extract
fresh berries and mint leaves for garnish – optional
1. If berries are frozen allow them to thaw completely. Stirring frequently cook sugar and water over high heat in a small saucepan until sugar dissolves and mixture reaches a full boil. Remove pan immediately from heat and cool to room temperature. Strain syrup if necessary and refrigerate at least 30 minutes before blending with fruit.
2. In a blender or food processor, puree berries including any juices with lemon juice. If using raspberries, blackberries or any berry with a large seed strain puree through fine sieve. Don’t grind seeds against mesh this will negatively affect the flavor and color of the final product. Gently stirring the mixture will help it to drain faster. Add up to 1 cup water to thin puree and help in the straining process. Discard seeds. You should have approximately 1quart of berry liquid. Add additional water if necessary.
3. Whisk cooled sugar syrup, vanilla and liqueur into fruit puree.
4. In a large separate bowl, gently whisk yogurt until smooth. Add fruit mixture to yogurt, blending all ingredients together until thoroughly combined.
5. Transfer mixture to an ice cream maker and freeze according to manufacturer’s instructions.
Yield: Approximately 2 1/2 quarts (10 cups). Each 1-cup serving contains approximately 200 calories; 0 fat; 2 milligrams cholesterol; 47 grams carbohydrate; 4.6 grams dietary fiber; 6 grams protein and 61 milligrams sodium.