Oh my gosh! Fabulous!!! Easy!!!! Delicious!!! I can't believe that something this simple tasted so wonderful! I made it with strawberries and regular sugar. Next time I'll try it with Splenda and compare. We all LOVED this for our dessert last night. Simple and pretty healthy, too! I ended up adding about 4 T. of water (1 at a time) so mine would blend up completely. (It may be that my food processor blade is getting dull.) Thanks for such a gem of a recipe!!!
Very good and so easy. One thing that I did learn is that you do need to use a food processor instead of a blender. I started with the blender as my food processor isn't very big. Made with frozen raspberries and used Splenda instead of sugar. Will make this again. Made for Newest Zaar Tag.
What an easy and delicious recipe! I used local peaches that were frozen at their peak and vegan vanilla coconut milk yogurt so my vegan daughter could have some. Thanks for a yummy recipe!
Excellent! I used vanilla yogurt and a combo raspberries and blueberries. Loved the color! Will making this again. Can't wait until the summer when my fresh garden crop of strawberries comes in. The strawberries in the stores now are red on outside and white on inside, which are not very sweet. Made for Veg 'N Swap tag 2/2012.
Made this with my own frozen peaches. It's great! Thanks.
Five stars all the way. It is so tasty and easy to prepare and something I would be happy to serve to company. I used dark sweet cherries and it produced a gorgeous deep crimson sorbet that was quite refreshing. I will definitely make this again. Thanks, ellie_.
Made this with frozen raspberries and it was a delight.I used less sugar.This is going to be a regular in our home.
Halved the recipe and used a combo of raspberries and strawberries, used splenda and FF plain yogurt. It was great and I am sure we will continue to make this all summer long! [Made for our VIP Chef for the April 2010 Veg*n Tag]
Plain and simple, great and tasty! I used vanilla yogurt and a little less sugar. Loved it! Thanks Ellie! Made for VIP in Vegetarian Swap-April 2010.
Loved this. This was good and easy to make. I followed the recipe as written using Splenda instead of sugar. We all enjoyed this.