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Icy chunks of fruit add color and interest to this pretty pink alternative to ice cream. "My family and I love this dessert because it's not too sweet and it's so refreshing," explains Robyn Jessop of North Ogden, Utah.
This recipe is:
Quick
Nutritional Facts 1 serving (1/2 cup) equals 111 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 28 mg sodium, 26 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Fruity Sherbet in Quick Cooking November/December 2002, p49
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Reviewed on Jun. 27, 2011 by Marskygirl
My family enjoys this dessert often in the summer. Blackberries are a great substitution for blueberries in this. One word of caution on blueberries -- make sure they are thawed well before using if you have little ones. My baby choked on a frozen blueberry pretty badly recently.
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