Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ pint | Blackberries |
| ½ pint | Blueberries |
| ½ pint | Raspberries |
| 1 pint | Strawberries |
| One; (10-ounce) package | |
| ; frozen raspberries | |
| ; in light syrup, | |
| ; thawed | |
| Selection of 2 or more fruit sorbets of | |
| ; choice | |
| Mint leaves |
Prepare the fruits by picking through the berries, discarding any which are bruised or moldy. Stem the strawberries and, if large, cut them in half.
Puree the frozen raspberries in a blender or food processor until smooth and strain through a sieve.
TO SERVE: In a glass goblet or shallow bowl, portion out one cup of mixed berries per person and 2 small scoops of sorbet; drizzle about ⅓ cup of sauce over the berries and garnish with mint.
Converted by MC_Buster.
Per serving: 307 Calories (kcal); 3g Total Fat; (7% calories from fat); 5g Protein; 74g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.