Red and blue berries jubilee
SmartPoints® value per serving
This deliciously fruity showstopper of a dessert takes less than 10 minutes to make and doesn't require any fancy equipment. Let the blueberries and raspberries soak in orange liqueur, then cook them with fresh orange, sugar, and cornstarch in a small pot until the sauce thickens. Use it to top off some frozen yogurt, and your dessert is ready to go. You can easily turn this into a quick and satisfying breakfast or lunch too. Spoon some vanilla fat-free yogurt (not frozen) into a goblet, and alternately layer with the berry mixture and reduced-fat granola. Feel free to add fresh sliced peaches or nectarines, if you like.
1 fl oz
Fresh orange juice
Fat-free frozen yogurt sweetened with sugar
2 cup(s), vanilla flavored
- Toss together the blueberries, raspberries, and orange liqueur in a small bowl; set aside.
- Combine the orange juice, sugar, and cornstarch in a small saucepan; add the blueberry mixture. Cook, stirring, until the mixture boils and thickens, about 1 minute. Remove the saucepan from the heat and let cool slightly.
- Place a 1⁄2-cup scoop of the frozen yogurt into each of 4 goblets or dessert dishes. Spoon about 1⁄4 cup of the berry mixture on top and serve at once. Yields 1⁄2 cup frozen yogurt and 1⁄4 cup berry mixture per serving.