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Berry Whip and Berry Blast Ice Cream

Berries for Berry Whip and Berry Blast Ice Cream

A healthier low fat, low cholesterol, reduced sugar version of Pineapple Upside Down Cake.


1 cup blueberries
1 cup raspberries
1/2 cup non-fat sour cream
1/2 cup fat-free Cool Whip
2 reduced-fat sheets of graham crackers (4 small crackers each), crushed
4 packets sweetener
1/2 teaspoon vanilla extract
A few drops maple extract


Combine all ingredients except graham cracker crumbs, adding berries last. Mix well and chill berry mixture for 1 hour.

Sprinkle some graham cracker crumbs in the bottom of individual serving cups then divide the berry mixture evenly among the cups. Sprinkle with remaining graham cracker crumbs and serve.

Nutrition Information

Recipe makes 2 to 4 servings.
Serving size: 6 ounces
Calories: 213; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 54mg; Carbohydrates: 42g; Fiber: 5g; Protein: 7g

Berry Blast Ice Cream

This ice cream contains powerful natural phytochemicals that help diminish inflammation in the organs and tissues of your body while cleansing the lymphatic system. It is best to eat this ice cream on an empty stomach, as part of your morning fruit regime, or about three hours after eating later in the day.

1 cup frozen raspberries
1 cup frozen blueberries
2 frozen bananas

Blend all the ingredients in a food processor or push through as Champion Juicer with the blank screen. Eat immediately.

Did You Know?

  • Healthy, convenient blueberries were cherished by early settlers as a staple ingredient in foods and medicines.
  • Warm raspberry tea soothes sore throats, mouth ulcers and bleeding gums, and is applied to canker sores. It also strengthens and nourishes the male reproductive organs. Read more about Raspberry as an Herb.

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