This recipe is simplicity itself, yet it produces a beautiful and intensely flavored dessert which, incredibly, is fat free.  My inspiration for the sorbet was an article on fruit slushes published several years ago in one of those so-called women's magazines you get at the supermarket. 

I've also successfully substituted strawberries, raspberries, and kiwi fruit for the blackberries.  In fact, the recipe is so easy, it's no trouble at all to make three flavors which can then be served as a trio, perhaps scooped out onto a plate of complementary sauce, for a finale elegant enough for even the most sophisticated meal.

Ingredients:

1 pound (2 and 1/4 cups) frozen blackberries

1 cup fat free half and half (or evaporated skim milk)

3-4 tablespoons sugar

Directions:

Place berries in bowl of food processor fitted with a metal blade.  Add sugar and half and half.  Process until mixture is smooth and the consistency of soft-serve ice cream.  Freeze until firm.  Makes about 1 pint.

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