Iced Blackberry Yogurt
Yield
6 servingsPrep
3 hrsCook
?Ready
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
blackberries
fresh or thawed |
|
| 1 | tablespoon |
honey
runny |
|
| 1 | ounce |
brown sugar
|
|
| 1 | each |
bananas
ripe, peeled |
|
| 5 | ounces |
yogurt, plain
|
|
| 1 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
blackberries
fresh or thawed |
|
| 15 | ml |
honey
runny |
|
| 28.9 | ml/g |
brown sugar
|
|
| 1 | each |
bananas
ripe, peeled |
|
| 144.5 | ml/g |
yogurt, plain
|
|
| 1 | each |
egg whites
|
*
|
Directions
Purée the blackberries in a blender and push through a sieve to remove the seeds.
Add the honey and brown sugar. Mash the banana and add.
Place in a container and freeze for 1 hour.
Remove from freezer, transfer to a chilled bowl or blender and beat until soft.
Whisk the egg white until stiff and fold into mixture.
Return to the container and freeze for at least 2 hours.
