Low-Fat Blueberry Sherbet
Ingredients
- frozen blueberries
- almond milk
- egg yolks
- monk fruit sugar (low glycemic)
- 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
- Blend in cooled blueberry tea and milk, and add blueberries. Tip: don't use too much liquid if you want a thicker sherbet.
- Refrigerate
- And add to ice cream machine if using one or use the freezer method (stirring every so often to prevent icicles from forming)