Frosty Vanilla Berry Cloud

Frosty Vanilla Berry Cloud
Makes:
8
Prep Time:
10
minutes
Total Time:
20
minutes
Frosty Vanilla Berry Cloud is a mousse-like dessert using fresh berries, Greek yogurt and vanilla bean ice cream. To serve this understated dessert divide between 8 stemless wine glasses and top with additional berries.

Ingredients:

  • 3/4 pound fresh blackberries, raspberries and/or strawberries
  • 1/2 cup superfine sugar
  • 1 teaspoon lemon juice for each 1/4 cup of berry puree
  • 2 cups plain fat free Greek yogurt
  • 1 container (1.5 quarts) DREYER'S or EDY'S GRAND Vanilla Bean Ice Cream, softened slightly

Directions:

PLACE berries and sugar in a medium saucepan; heat slowly over low to medium-low heat, stirring occasionally with a wooden spoon, until mixture comes to a gentle boil. Boil gently for 10 minutes.

BLEND berry mixture in blender or food processor; strain into a bowl. Cool; stir in lemon juice. Can be prepared up to three days ahead and refrigerated until serving time.

FOLD yogurt into ice cream in a large mixing bowl until well blended. Mixture should be the consistency of a light mousse.

SLOWLY pour the berry mixture over the ice cream while gently stirring and lifting to create a ripple effect. Divide between 8 glass dishes or wine glasses; serve immediately with extra berries, if desired.

NOTE: Adjust the amount of sugar for cooking the berries according to how ripe they are. If berries are very ripe, they will need less sugar.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 320
  • Calories from Fat: 100
  • Total Fat: 11g (16% of DV)
  • Saturated Fat: 6g (30% of DV)
  • Cholesterol: 40mg (14% of DV)
  • Sodium: 90mg (4% of DV)
  • Carbohydrates: 45g (15% of DV)
  • Dietary Fiber: 0.5g (0% of DV)
  • Sugars: 35g
  • Protein: 9g
  • Vitamin A: 15% of DV
  • Vitamin C: 30% of DV
  • Calcium: 20% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Frosty Vanilla Berry Cloud

Ingredients

  • 3/4 pound fresh blackberries, raspberries and/or strawberries
  • 1/2 cup superfine sugar
  • 1 teaspoon lemon juice for each 1/4 cup of berry puree
  • 2 cups plain fat free Greek yogurt
  • 1 container (1.5 quarts) DREYER'S or EDY'S GRAND Vanilla Bean Ice Cream, softened slightly

 

Directions

PLACE berries and sugar in a medium saucepan; heat slowly over low to medium-low heat, stirring occasionally with a wooden spoon, until mixture comes to a gentle boil. Boil gently for 10 minutes.

BLEND berry mixture in blender or food processor; strain into a bowl. Cool; stir in lemon juice. Can be prepared up to three days ahead and refrigerated until serving time.

FOLD yogurt into ice cream in a large mixing bowl until well blended. Mixture should be the consistency of a light mousse.

SLOWLY pour the berry mixture over the ice cream while gently stirring and lifting to create a ripple effect. Divide between 8 glass dishes or wine glasses; serve immediately with extra berries, if desired.

NOTE: Adjust the amount of sugar for cooking the berries according to how ripe they are. If berries are very ripe, they will need less sugar.

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