Blueberry sherbet is a great dessert in between seasons. It’s refreshing and healthy. And with low-fat vibes and protein ingredients, you help your weight.
The color reminds of a boo-berry cereal I ate as a kid.
But this bowl has a lot more blueberries. And is lower sugar.
And if you’re low sugar like I am, you don’t want to add sug-ah that adds to inflammation and weight gain.
You can use monk fruit sweetener that’s natural and won’t spike glucose, so it has a low glycemic index. It’s recommended by registered dietitians so you know it’s okay, as they never promote sweets (other than fruits)!
Blueberry sherbet is a delicious accompaniment for any sweets. There’s nothing like blueberry to put a pep in your step. And make you feel good that you’re adding healthy foods to your meals.
Frozen berries work well in a sherbet. And the wild blueberries are the best.
You can make a blueberry sherbet with milk vibes, using an egg yolk recipe.
Beat egg yolks in a bowl with sugar. Set aside. The sugar serves as the emulsifier.
Heat 1/4 cup milk of choice with brewed blueberry tea until a slow boil.
Turn heat off and slowly add to egg yolks, while constantly whisking (or stirring) so that the egg yolks don’t cook into scrambled eggs. This takes a little skill.
After a minute, the egg-milk mixture should be combined.
Add in blueberries and chopped dates.
Set in refrigerator to cool for about 15 minutes. Then add to ice cream machine with chopped dates to thicken.
You can stop the churning after the sherbet is thickened and you can put in a spoon as solids.
Refrigerate until frozen.
Enjoy!
If you like this, you can also check out a healthier no-cream cheese blueberry cheesecake or blueberry cobbler made from applesauce.
Blueberry Sherbet - Low-Fat and Infused with Blueberry Tea
Ingredients
- 1/4 cup frozen blueberries
- 1/4 cup almond milk
- 4 egg yolks
- 1 tsp finely chopped dates
- 1/2 tsp monk fruit sugar (low glycemic)
- 1/4 cup blueberry tea, brewed and cooled
Instructions
- Beat egg yolks (use as many as you would like to thicken with)
- Add a little sugar to emulsify. Monk fruit is a healthier choice but is more sweet so you will not need much.
- Blend in low-boiled brewed blueberry tea and milk to the egg-sugar mixture (to temper the egg yolk), while whisking quickly so the yolks don't scramble. Add blueberries and finely chopped dates. Tip: use less liquid and more egg yolks if you want a thicker sherbet.
- Refrigerate for at least 15 minutes to cool.
- Add sherbet to and turn on ice cream machine if using one, or use the by hand freezer method (putting in the sherbet in a bowl in the freezer and then stirring the sherbet every so often/30 minutes to prevent icicles from forming)