It was a looong time ago that I made the sorbet, but i scrounged around and found it for you. There were three types in the article and i am posting the other flavors too in case someone likes those better. I can't vouch for them but the watermelon one is soooooo good.
Double Berry Sorbet
1.5 pints (18 oz) hulled strawberries, cut in half
1/2 pint (1 cup) blueberries
1/2 cup low fat lemon yogurt
1/3 cup fat free sour cream
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Banana Pineapple
2 ripe bananas
2 cups fresh pineapple chunks OR 1 20 oz can pineapple chunks drained
1/2 cup low fat vanilla yogurt
1/4 cup fat free sour cream
1/4 cup firmly packed light brown sugar
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Watermelon Lime
4 cups seeded watermelon chunks
1/2 cup plain low fat yogurt
1/3 cup fat free sour cream
1/2 cup (2/3 of a 6 oz can) thawed frozen limeade concentrate (I believe this is the stuff that makes juice in the frozen aisle)
1/4 cup sugar
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To make all sorbets:
1. spread fruit on a wax paper lined cookie sheet and freeze until firm. about 1.5 hours.
2. place frozen fruit and remaining ingredients for that flavor in a blender or processor. process until consistency of soft serve ice cream.
3. serve immediately, or, if too soft, pack into freezer containers and freeze up to one month (!) before serving let stand at room temp 5-15 mins to soften.
Here comes the stats:
They all serve 8. Fat grams will be affected based on if you choose LF or FF sour cream and yogurt.
Double berry: 91 calories, 18 carbs, 2g fat
Banana Pineapple: 96 calories, 21 carbs, 1g fat
Watermelon Lime: 97 calories, 20 carbs, 2g fat
PS: I hope you have all the ingredients on hand Carol, but if not I bet it would be ok if you left some of the yogurt/sour cream out?
Kara
