by Sabra Ricci
Servings: 1
• 3/4 cup plain kefir
• 1 vanilla bean, slice in half lengthwise
• 1 tablespoon erythritol
• 1 ripe white peach, peeled and sliced
• 1/4 cup blueberries
Pour the kefir into a small mixing bowl.
Scrape the seeds from the inside of half of the vanilla bean. (Reserve the pod and remaining half for use later.)
Add the seeds and erythritol to the kefir and mix well. Set aside to allow the flavors to blend.
Arrange the peach slices in bottom of a custard dish, reserving 2 or 3 slices for the garnish. Pour half the kefir over the peach slices. Cover the dish and place it in freezer until it is slightly frozen.
When mixture has set, remove it from freezer. Arrange the blueberries on top of the frozen kefir, reserving 4 or 5 blueberries for the garnish. Pour the remaining kefir mixture over the berries. Recover.
Return it to freezer until well frozen. Remove from the freezer and garnish with the remaining peach slices and blueberries before serving.
*Erythritol is a sugar alcohol sweetener.
Per Serving (excluding unknown items): 193 Calories; 6g Fat (30.4% calories from fat); 7g Protein; 28g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 87mg Sodium. Exchanges: 1 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
