1 envelope unflavored gelatin
¼ cup cold water
18 ounces of blackberry yogurt, or other dark berry yogurt
16 ounce size frozen blackberries or black raspberries (1 ½ cups), partially thawed. (Can use fresh,wild so long as you freeze them first).
¼ cup sugar
Sprinkle gelatin on cold water in 1-quart saucepan to soften; heat over low heat, stirring constantly, until gelatin is dissolved. Place yogurt, berries and sugar in blender, cover and blend on high speed until smooth about 15 seconds. Add gelatin mixture. Cover and blend about 10 seconds. Pour into a 13 X 9 X2 baking dish. Freeze for about an hour and ½.
Beat berry mixture in chilled 2 1/2 –quart bowl on low speed until smooth-about 20 seconds-but not completely softened. Do not over-beat-you want some ice crystals. Return berry mixture to dish. Cover and freeze for about 1 to 2 hours-until you have a sherbet-like consistency. (If frozen longer than 2 hours, remove from freezer 15 minutes before serving.) 4 servings of 1 cup each.