Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1998

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Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the wine and sugar in a medium saucepan. Bring to a boil; cook until sugar dissolves, stirring occasionally. Add blueberries; return to a boil. Cook 1 minute. Remove from heat, and cool. Spoon blueberry mixture into a blender; process until smooth. Cover and chill.

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  • Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze at least 1 hour.

Nutrition Facts

164 calories; calories from fat 1%; fat 0.2g; poly fat 0.1g; protein 0.4g; carbohydrates 32.2g; fiber 2.1g; iron 0.3mg; sodium 8mg; calcium 8mg.
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