Recipe: Raspberry Blueberry Sorbet (food processor, serves 2)

RASPBERRY BLUEBERRY SORBET

2 cups frozen mixed blueberries and raspberries*
2 to 3 tablespoons orange juice
About 1 tablespoon blueberry preserves
A few drops of lemon juice

Put the frozen blueberries and raspberries in a food processor with 1 tablespoon of the orange juice and the blueberry preserves. Process the mixture thoroughly until it is smooth and creamy. If there are any ice crystals remaining, process a little longer until l they disappear.

Add more orange juice as needed to form a creamy consistency, along with the lemon juice and a little more preserved, if necessary. Stop processing to scrape down the sides occasionally. Serve at once.

VARIATIONS:
- For different yet equally delicious sorbets, replace the blueberries and raspberries with frozen sliced peaches or nectarines, pears, strawberries, or bananas. Sorbets made with sweeter fruits, such as mango or papaya, only need lemon juice to sharpen the flavor, but others will need sweetening. To sweeten a sorbet, choose a preserve or marmalade that matches or complements the flavor of the fruit.
- To make a wonderfully smooth ice cream, use fromage frais or buttermilk instead of orange juice.

*Berries or cubes of fresh fruit should be frozen flat in a single layer on trays, and then stored in plastic freezer bags until needed. Drop sharply on the counter to separate the pieces.

Makes 2 servings
Source: Low Fat For Life Cookbook by Sue Kreitzman