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Blackberry Sage Frozen Yogurt
Makes 4 Servings
*6 large fresh sage leaves, julienned
*1/4 cup fresh orange juice
*1 jar Stonewall Kitchen Black Raspberry Jam
*1 cup nonfat plain yogurt
*Tiny sage leaves for garnish
1Combine large sage leaves with orange juice in a small nonreactive saucepan. Bring to a boil, then turn off heat and let sage steep in juice for 30 minutes.
2Stir Black Raspberry Jam into yogurt until smooth. Add orange juice, pouring through a strainer, pressing on sage leaves with a wooden spoon and blend well. Transfer mixture into a flat glass or metal pan. Cover and freeze until solid, 8 hours or overnight.
3Cut yogurt into pieces and puree in a food processor. Return to freezer until needed. Serve with tiny sage leaves, if desired.
  • This is a sophisticated blend of flavors to savor alone or to liven up slices of cantaloupe or angel food cake.
  • Source
    Stonewall Kitchen®
    To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit