| 1 | Hull berries and cut in half, if large. |
| 2 | Arrange on baking sheet lined with waxed paper and freeze until solid, about 40 minutes. |
| 3 | Once frozen, they can be used right away or frozen for several months, stored in an airtight plastic bag. |
| 4 | Put frozen berries in food processor with sugar. |
| 5 | Pulse processor on and off several times to chop berries. |
| 6 | Process continuously until berries are minced into tiny chips, stopping often to scrape down sides of work bowl with rubber spatula. |
| 7 | Remove cover, and add fruit spread and yogurt. |
| 8 | Process until mixture is smooth, about 5-8 minutes, stopping as necessary to scrape down sides of work bowl. |
| 9 | Can be served immediately or frozen. |
| 10 | Let soften slightly before serving. |
| 11 | When ice crystals form, let soften just enough to spoon back into work bowl. |
| 12 | Process again, until smooth. |
| 13 | makes 3 cups |
| 14 | abby mandel - prodigy guest chefs cookbook |
