I love ice cream, but being on weight watchers I select very carefully. I love the new trend with no churn ice creams and with blueberries ripe and ready, I thought I’d try a little lighter version.
What you need:
- 1 ½ cups fresh blueberries
- ¼ cup water
- 2 Tablespoons sugar
- 4 sprigs of thyme (I used lemon thyme)
- 1/8 teaspoon lemon zest
- ½ teaspoon fresh lemon juice
- ½ cup sweetened condensed milk – fat free
- 1 teaspoon vanilla extract
- 1 8-oz tub of light, non-fat whipped topping (from the freezer case)
How to Do it:
In a sauce pan, bring the berries, water, sugar, lemon zest and lemon juice to a boil. Smash the berries a little and simmer for about 5 minutes.
Add the basil and simmer another 5-6 minutes. Remove the thyme leaves and let cool.
In a blender, blend the berries, vanilla and condensed milk together until well mixed.
Place the whipped topping in a large glass dish and gently stir in the berry mix, blending well.
You’ll see some of my berries didn’t get totally blended in, but that’s ok. Cover and freeze until well set – 6-8 hours.
Scoop out some of the berry deliciousness and serve!
Makes about 9 ½ cup servings
- Calories 115
- Total Fat 3.3 g
- Saturated Fat 2.8 g
- Total Carbohydrate 19.8 g
- Dietary Fiber 0.7 g
- Sugars 18.8 g
- Protein 1.9 g
weight watchers points – 6
Next I’m going to try for less sugar too!
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