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Country Kitchen
August 7, 2013 Previous Recipe | Next Recipe
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Low-Fat Blueberry Lemon Muffins
Blueberry Cake
Blueberry Tea Biscuits
Blueberry Energy Shake
Blueberry Pancakes
Blueberry Sorbet
Blueberry Baskets
Blueberry Cookies
Blueberry Sorbet

½ cup sugar
½ cup water
2 cups blueberries
Lemon juice
1 egg white

Boil sugar and water together until sugar is dissolved. Run blueberries through processor until pureed, then mash through a fine sieve to remove pulp. Add simple syrup and lemon juice and process until mixed. Put in freezer until frozen softly, then process again with one egg white. Freeze again.





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