Fresh strawberry sherbet

6 servings

Ingredients

Quantity Ingredient
1 pint Strawberries
2 tablespoons Sugar or to taste
¼ cup Strawberry fruit spread
2 tablespoons Non-fat yogurt

Directions

HULL BERRIES and cut in half, if large. Arrange on baking sheet lined with waxed paper and freeze until solid, about 40 minutes. Once frozen, they can be used right away or frozen for several months, stored in an airtight plastic bag. Put frozen berries in food processor with sugar. Pulse processor on and off several times to chop berries. Process continuously until berries are minced into tiny chips, stopping often to scrape down sides of work bowl with rubber spatula. Remove cover, and add fruit spread and yogurt. Process until mixture is smooth, about 5-8 minutes, stopping as necessary to scrape down sides of work bowl. Can be served immediately or frozen. Let soften slightly before serving. When ice crystals form, let soften just enough to spoon back into work bowl. Process again, until smooth.

Makes 3 Cups

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

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