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.