Blueberry Freeze
1 pint of blueberries
1/4 cup of water
1/4 cup fat free vanilla yogurt
Blend ingredients together. Freeze at least 2 hours.
To serve, it's kinda like a granita, where you keep scraping the top of the blueberry freeze, until you have enough to fill a glass.
This filled a 2 cup container, so I'm guessing it's roughly 85 calories a serving... Or less.. and since it's whole blueberries that are used, you get all the fiber.
Strawberry Freeze
1 lb strawberries, hulled and chopped
1/4 cup water
Juice of one lemon
Zest of one lemon
Put all ingredients in a sauce pan over medium/low heat and stir until strawberries are broken down and soft...
Blend til smooth
Pour mixture into small paper cups (not the dixie bathroom size, just alittle larger) and cover cup with saran wrap.
Freeze.
When ready to serve, either eat as a popsicle thing, or throw the treat into a mini food processor and chop up - or let get a little soft and eat like an italian ice..
This makes about 4 servings at less than 50 calories per serving.
1 pint of blueberries
1/4 cup of water
1/4 cup fat free vanilla yogurt
Blend ingredients together. Freeze at least 2 hours.
To serve, it's kinda like a granita, where you keep scraping the top of the blueberry freeze, until you have enough to fill a glass.
This filled a 2 cup container, so I'm guessing it's roughly 85 calories a serving... Or less.. and since it's whole blueberries that are used, you get all the fiber.
Strawberry Freeze
1 lb strawberries, hulled and chopped
1/4 cup water
Juice of one lemon
Zest of one lemon
Put all ingredients in a sauce pan over medium/low heat and stir until strawberries are broken down and soft...
Blend til smooth
Pour mixture into small paper cups (not the dixie bathroom size, just alittle larger) and cover cup with saran wrap.
Freeze.
When ready to serve, either eat as a popsicle thing, or throw the treat into a mini food processor and chop up - or let get a little soft and eat like an italian ice..
This makes about 4 servings at less than 50 calories per serving.
