Double-berry Yogurt Sherbet

DOUBLE BERRY YOGURT SHERBET

4 cups blueberries 3/4 cup grape juice 3/4 cup sugar 1/3 cup honey 3 cups strawberries, quartered 1 cup plain yogurt 2 tsp vanilla

Mix first 4 ingredients in a skillet. Bring to a boil, boil until blueberries have almost broken apart. Remove from heat, stir in strawberries. Cool 15 min. Puree in blender. Press through a fine mesh strainer set over a bowl. Whisk in yogurt and vanilla until blended. Refrigerate until cold. Put two 1 quart plastic containers with lids in freezer.

Freeze 4 cups mixture in ice cream maker following manufacturers directions, until soft set. Spoon sherbet into 1 container from freezer, put in freezer. Pour remaining mixture into ice cream maker, freeze until soft set, then spoon into other cold container. Put in freezer.

TO SERVE---Soften slightly at room temp. Put scoops into dessert bowls, add berries and a dollop of yogurt drizzled with honey. MAKES 12 SERVINGS OF DOUBLE BERRY YOGURT SHERBET.*

Contributed by:

 * Catsrecipes Y-Group