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.

Recipe sourced from The Glycemic Index Foundation.