| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 1/2 |
pt |
Blackberries |
| 1/2 |
pt |
Blueberries |
| 1/2 |
pt |
Raspberries |
| 1 |
pt |
Strawberries |
|
|
One; (10-ounce) package |
|
|
; frozen raspberries |
|
|
; in light syrup, |
|
|
; thawed |
|
|
Selection of 2 or more fruit sorbets of |
|
|
; choice |
|
|
Mint leaves |
INSTRUCTIONS
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 1/3 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.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”