|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 4g||16%|
|Total Sugars 52g|
|Vitamin C 43mg||215%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a super-easy strawberry and blueberry dessert recipe. The berries are spooned over raspberry sherbet and yogurt or whipped cream is spooned onto the berries.
Gather the ingredients.
Wash berries; hull and slice the strawberries. Stem the blueberries.
Put all of the berries in a bowl and add the optional 2 to 3 tablespoons of granulated sugar. Let stand for about 20 minutes for the juices to come out.
Scoop half of the sherbet into 4 to 6 dessert dishes, brandy snifters, martini glasses, or other dish or glass.
Spoon half of the strawberry-blueberry mixture over the sherbet, and then top with a few tablespoons of yogurt, whipped topping or whipped cream.
Repeat with the remaining sherbet, berries, and topping. Garnish with a sprig of mint if you'd like.
- Use frozen, thawed whipped topping instead of the fresh whipped cream or yogurt.
- Top the fruit with a vanilla custard sauce instead of yogurt, or use a lemon sauce.
- Add red raspberries or blackberries to the berry mixture.
- Top the yogurt, whipped topping, or whipped cream with coarsely chopped pecans, granola, or vanilla cookie crumbs.