Watermelon Blueberry Sorbet

A cool, scoopable sorbet of frozen watermelon, blueberries and tangy yogurt, with no added sugar. Chew Richberry first and every spoonful tastes sweeter.

Total time: 4 hr 15 min
Servings: 4
Difficulty: Easy

Watermelon blueberry sorbet — Sweet moments, naturally.

Ingredients

1 cup fresh watermelon, cubed
1 cup fresh blueberries
½ cup nonfat yogurt

Directions

Prep the fruit.
Wash the fruit, pick any stems off the blueberries and cut the watermelon into cubes.
Freeze the fruit.
Spread the watermelon and blueberries in two separate freezer-safe dishes and freeze for 1 to 2 hours.
Blend.
Blend the frozen watermelon and blueberries until smooth, then add the yogurt and blend again.
Freeze until firm.
Scrape into a pan or container and freeze for about 2 hours.
Scoop and serve.
Scoop with an ice cream scoop and top with extra blueberries, watermelon and mint.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

2 tbsp sugar = 128 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.