I’m in a bit of a bind. I’m having a blueberry crisis in my fridge. Way too many. Champagne problems, right?
Hmm… Champagne and blueberry problems. That might be a dynamic duo. I’ll get back to you on that. For now, check out a very yummy sorbet I adapted from Southern Living.
1 cup fresh or frozen blueberries
5 ounces vanilla yogurt
1/2 t real vanilla extract
2 t stevia
twist of lemon juice
Optional: Other fruit to garnish or a little dark chocolate
-Blend all ingredients in a food processor.
-Pour into ice cream maker and operate appliance as directed. If you don’t have an ice cream maker, you can freeze in a dish, churning occasionally ’til firm.
Yes, it’s as tasty as it is pretty…