Blueberry Sorbet
  • 4 cups fresh blueberries
  • 1 can (6 ounces) frozen apple juice concentrate



In the container of a food processor or blender, combine blueberries and apple juice concentrate; whirl until liquefied. Pour into an 11 x 7-inch baking pan. Cover and freeze until firm around the edges, about 2 hours. With a heavy spoon, break frozen mixture into pieces. Place mixture in a processor or blender container; whirl until smooth but not completely melted. Spoon into a 9 x 5-inch loaf pan; cover and freeze until firm. Serve within a few days.

Yield: 6 portions 4 cups

Per portion: 112 calories, 1 gram protein, 1/2 gram fat, 28 grams carbohydrate