Here is a fantastically healthy dessert recipe that is aesthetically pleasing, low calorie, and diabetic friendly! I’ve seen different variations of this on many websites; I think it tastes wonderful with blueberries, blackberries, or raspberries. You decide which is best!


  • 6 lemons
  • 2 cups frozen blueberries or blackberries (or both!)
  • 1/2 cup Danone Silhouette 0-Plus berry flavored yogurt
  • 1 1/2 tsp lemon juice
  • 1 packet of Splenda sweetener

Cut a slice from the stem end of each lemon about 1/5 of the size of the entire lemon. Cut a sliver of peel from the opposite end so the lemon has a base to stand on. Carefully scoop out the flesh from inside the lemons, keeping the peel intact. Put the shells in a resealable freezer bag and freeze for at least 3 hours.

Just before serving, put the frozen berries directly into a food processor, and pulse until finely chopped. Add the yogurt, lemon juice, and Splenda, and process until smooth.

Spoon the sorbet into the lemon shells and serve immediately!

Makes 6 servings. Per serving: only 40 calories, and 9g of carbohydrate!

Dr Sue Pedersen © 2011

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