2 delicious desserts with berries


On a hot summer day, there is nothing as refreshing and delicious as a dessert made with berries. Here are some delights to savor today.

1. Sorbet with Berries

Sorbets are a blend of fruit and sweeteners without dairy, fat-free and cholesterol-free. There will always be a little room for this light and fresh dessert, especially when it is so rich in vitamin C from lime juice and berries.

Preparation time: 8 minutes

Cooking time: 5 minutes

Freezing time: 5 hours

Makes six servings of 125 mL (1/2 t)


  • 125 ml (1/2 t) lime juice
  • 30 mL (2 tbsp) grenadine syrup or 2 tbsp (30 mL) water plus 1 tbsp (15 mL) sugar
  • 75 ml (1/3 t) of water
  • 1 package (375 g) frozen deep-frozen raspberries, thawed
  • 1 package (375 g) frozen strawberries, unsweetened, thawed


  1. In a medium cauldron, bring the lime juice, sugar, grenadine syrup and water to a boil over moderate heat. Cook one minute or until sugar is dissolved.
  2. In a food processor or blender, purée the raspberries and strawberries for 30 seconds. Strain purée to remove seeds. You should have 500 milliliters (two cups) of puree; if not, add enough water to compensate for the difference.
  3. Stir the puree into the sugar syrup. Transfer the mixture to an 8 “x 8” x 2 “dish, cover with plastic wrap and freeze for two hours or until the center is almost frozen. Remove the sorbet from the freezer and beat until smooth. Return to freezer for 45 minutes, then beat again until smooth. Freeze two or three more hours before serving.

Calories: 120, Fat: 0 g, Saturated Fat: 0 g, Sodium: 5 mg, Carbohydrates: 30 g, proteins: 1 g.

You may also like to read: 6 steps to keep his heart healthy

desserts2. Fruit fool with three berries

Although several recipes tell you to filter the seeds in purees and sauces, we deliberately left them in this recipe because the seeds contain a good amount of dietary fiber.

Preparation time: 15 minutes

Rest time: 4 hours

Cooking time: 6 minutes

Makes 4 servings


  • 1 L low-fat plain yogurt
  • 1 package (375 g) frozen deep-frozen raspberries, thawed
  • 500 ml (2 t) frozen strawberries, not sweetened, thawed
  • 125 ml (1/2 t) sugar
  • 7 ml (1 1/2 tsp) vanilla extract
  • 3 tsp (45 mL) cornstarch mixed with 30 mL (2 tbsp) water
  • 1 package (375 g) unsweetened frozen blueberries
  • 30 ml (2 tbsp) orange juice
  • 1 tsp (1/4 tsp.) Pepper
  • 1 ml (1/4 tsp.) Of Jamaican pepper
  • 15 mL (1 tbsp) fresh lemon juice


  1. Pour the yogurt into a fine mesh sieve over the bowl. Leave to stand for four hours at room temperature.
  2. In a food processor, purée raspberries, strawberries, 50 milliliters (1/4 t) of sugar and two milliliters (1/2 tsp) of vanilla. Transfer to a small cauldron and boil over medium heat. Stir in half of the cornstarch mixture and bring to a boil, stirring for one minute or until the mixture thickens slightly. Let cool, cover and refrigerate.
  3. In a small cauldron, combine blueberries, orange juice, pepper, Jamaica pepper and 30 milliliters (2 tsp) of sugar; Bring to a boil and simmer. Cook, stirring frequently for five minutes or until blueberries are tender. Stir in the remaining mixture of cornstarch and bring to a boil. Cook, stirring constantly for one minute or until mixture thickens. Transfer to a bowl and stir in lemon juice; Cover and refrigerate.
  4. In a medium bowl, combine drained yogurt, remaining sugar and vanilla.
  5. Pour the berry mixture into four bowls. Pour the blueberry mixture into the center and garnish with yogurt. Gently stir the mixture to lightly stain the yogurt with the fruit purée.

Calories: 331, fat: 4.5 g, saturated fat: 0.8 g, sodium: 0 mg, carbohydrates: 33 g, protein: 13 g.

The author is an expert on occupational training and a prolific writer who writes extensively on Business, technology, and education. He can be contacted for professional advice in matters related with occupation and training on his blog Communal Business and Your Business Magazine.

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