Luscious summer dessert, sugar free, gluten free, and guilt free, without sacrificing flavor. Tastes like berry cheesecake.
1 quart of fresh unsweetened mixed berries (blackberries, blueberries, raspberries, strawberries)
1/4 cup of sake or wine
Zest of one lemon
3 stems of lemon verbena
Juice of 1/2 lemon
1/2 cup xylitol
8 oz. package neufchatel cheese
8 oz. plain Greek yogurt
1/4 cup half and half
1 tsp. Vanilla
Pinch of salt
Place the berries, sake, lemon verbena, lemon juice, xylitol, salt and 1/2 the lemon zest in a saucepan over medium heat. Cook until the berries breakdown and flavors all meld. Taste and adjust sweetness if desired. Push the mixture through a fine strainer to remove any seeds, herbs and skins. Cover and refrigerate to chill.
Meanwhile, bring the Neufchâtel cheese to room temperature, place in a stand mixer with a paddle attachment. Add the half and half, Greek yogurt, vanilla, and rest of the lemon zest. Start on low to gently combine, then turn up to high to make it light and fluffy, stop to scape down sides.
Add the chilled berry mixture, mix thoroughly.
Pour into an ice cream mixer according to manufacturers directions OR pour into a chilled metal loaf pan and freeze until set.
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