Berry Bombs

BerrycheesebombFor a delicious sweet treat try these berry bombs. Made using low GI raspberries and blueberries not only will this simple recipe impress your friends but they are low in kilojoules.

Preparation time: 15 minutes

Cooking time: 6 hours freezing time

Serves: 8





1 cup frozen raspberries,
plus extra to serve
½ cup frozen blueberries
½ cup sugar
250g extra-light cream cheese
150g reduced-fat sour cream
2 x 150g Frûche Vanilla Bean
Zest of 1 orange
Mint leaves, to garnish


  1. Place raspberries, blueberries and sugar in a small saucepan over low heat. Cook for 4–5 minutes, or until soft. Remove from heat and set aside to cool.
  2. Combine cream cheese, sour cream and Frûche in a large bowl. Add orange zest and mix until smooth.
  3. Add cooled berries to cream cheese mixture. Use a stick blender or food processor to blend until smooth.
  4. Transfer mixture to a container or pour into individual moulds and freeze overnight. Serve with thawed frozen berries and garnish with mint leaves.

Per serve: 

867 kJ (207 Cal), 9.0 g fat (saturated 5.7g), 6.0 g protein, 24.6 g carbohydrate, 2.2g fibre, 143 mg sodium
Recipe and image from Australian Healthy Food Guide’s 101-Diabetes-friendly recipes.


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