Of course you can substitute raspberries for the strawberries; blackberries can be substituted for the blueberries – the finished product will still be red, white, & blue. To save calories, light coconut milk can also be used with good results. If this is a dessert for an outdoor party or picnic, you can serve it in small paper cups; guests can either drink it or use a spoon.
2 cups fresh blueberries
4 cups fresh strawberries, hulled
3 tablespoons fresh lemon juice
1/2 cup sugar
1 14 oz. can unsweetened coconut milk
1 1/2 cups plain non-fat Greek Yogurt
- Place the blueberries in a food processor and pulse, until coarsely chopped; transfer to a serving bowl.
- Add the strawberries to the food processor and pulse until coarsely chopped; transfer to the serving bowl.
- Place the lemon juice, sugar, and coconut milk in the processor (or blender) and process until the sugar is dissolved.
- Add the yogurt and pulse a few times until smooth; mix with the fruit.
- Cover with plastic wrap and chill several hours before serving.
Amount Per Serving
Calories 154 Calories from Fat 66
Percent Total Calories From: Fat 43% Protein 11% Carb. 46%
Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 6 g
Cholesterol 1 mg
Sodium 18 mg
Total Carbohydrate 18 g
Dietary Fiber 1 g
Sugars 9 g
Protein 4 g
Vitamin A 1% Vitamin C 56% Calcium 0% Iron 7%