1 pint blueberries 1 pint strawberries,
hulled 1/2 cup brown sugar 2 1/2 cups vanilla soy milk
METHOD
Puree the blueberries and strawberries in
batches in a blender or food processor. Strain into a medium
bowl, through a sieve lined with cheesecloth. Stir brown sugar
into berries. Stir in soy milk until well blended. Pour mixture
into small paper cups, filling about two-thirds full. Freeze
until beginning to firm. Insert wooden sticks and freeze until
firm, 2 to 3 hours
