2 delightfully delicious berry desserts for summer

You know a dessert full of berries is bound to be both tasty and refreshing, especially in summer. Why not give these two delectable and easy-to-make treats a try tonight?

Sorbets, made only from fruit and sweetener – no milk – are fat- and cholesterol-free. You'll always have room for a dessert as light and refreshing as this one, particularly when it is packed with vitamin C from lime juice and both kinds of berries.

Preparation time: 8 minutes
Cooking time: 5 minutes
Freezing time: 5 hours
Makes: 6 servings (125 ml or 1/2 c.)

Ingredients

• 125 ml (1/2 c.) lime juice
• 30 ml (2 tbsp.)  grenadine syrup or 30 ml (2 tbsp.) water plus 15 ml (1 tbsp.) sugar
• 75 ml (1/3 c.) water
• 1 package (375 g/12 oz.) frozen unsweetened raspberries, thawed
• 1 package (375 g/12 oz.) frozen unsweetened strawberries, thawed

Preparation instructions

1. In a medium pot, bring lime juice, sugar, grenadine and water to boil over moderate heat. Cook one minute or until sugar is dissolved.
2. In food processor or blender, whirl raspberries and strawberries 30 seconds or until puréed. Press fruit through a fine sieve to eliminate seeds. You should have 500 ml (two cups) of purée; if not, add enough water to make up the difference.
3. Stir purée into sugar syrup.
4. Transfer mixture to a 20 cm x 20 cm x 5 cm (8 in. x 8 in. x 2 in.) pan, cover with plastic wrap, and freeze two hours or until the centre is almost frozen.
5. Remove sorbet from freezer and beat until smooth. Return to freezer for 45 minutes, then beat again until smooth. Freeze two to three hours more before serving.

Nutritional information: 125 calories, 0 g fat, 0 g saturated fat, 1 mg sodium, 33 g carbohydrates and 1 g protein

Although many recipes call for straining out the seeds from raspberry purées and sauces, here they were purposely left in because the seeds account for a good amount of the dietary fibre.

Preparation time: 15 minutes
Standing time: 4 hours
Cooking time: 6 minutes
Serves: 4

Ingredients

• 1 L (1 qt.) plain low-fat yogurt
• 1 package (375 g/12 oz.) frozen, unsweetened raspberries (thawed)
• 500 ml (2 c.) frozen unsweetened strawberries (thawed)
• 125 ml (1/2 c.) sugar
• 7 ml (1 1/2 tsp.) vanilla extract
• 45 ml (3 tsp.) cornstarch blended with 30 ml (2 tbsp.) water
• 1 package (375 g/12 oz.) frozen, unsweetened blueberries
• 30 ml (2 tbsp.) orange juice
• 1 ml (1/4 tsp.) pepper
• 1 ml (1/4 tsp.) allspice
• 15 ml (1 tbsp.) fresh lemon juice

Preparation instructions

1. Spoon yogurt into a fine-mesh strainer set over a bowl. Let stand four hours at room temperature.
2. In food processor, purée raspberries, strawberries, 50 ml (1/4 c.) sugar and two ml (1/2 tsp.) vanilla. Transfer to a small pot and boil over medium heat. Stir in half the cornstarch mixture and boil, stirring for one minute, until lightly thickened. Let cool, cover and refrigerate.
3. In a small pot, combine blueberries, orange juice, pepper, allspice and 30 ml (two tsp.) sugar; simmer. Cook, stirring frequently five minutes, or until blueberries are tender. Stir in remaining cornstarch mixture and boil; cook, stirring constantly for one minute, or until thickened. Transfer to a bowl and stir in lemon juice; cover and refrigerate.
4. In a medium bowl, combine the drained yogurt, remaining sugar and remaining vanilla.
5. Spoon berry mixture into four bowls. Spoon blueberry mixture into centres and top with yogourt. Gently swirl mixture to lightly marble the yogourt with fruit purée.

Nutritional information:  331 calories, 4.5 g fat, 0.8 g saturated fat, 0 mg sodium,  33 g carbohydrates, 13 g protein