Raspberry-Buttermilk Sherbet

Cooking Light
7 servings (serving size: 1/2 cup)


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1 (14-ounce) bag frozen unsweetened raspberries, thawed
1 cup sugar
1 teaspoon vanilla extract
1 cup 2% reduced-fat milk
1 cup low-fat buttermilk


Place raspberries in a food processor; process until smooth. Strain raspberries through a sieve into a bowl, reserving raspberry purée. Discard solids. Combine raspberry puree, sugar, and vanilla in a large bowl. Stir in milks.

Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Created date

March 1998

Nutritional Information

Calories 205
Caloriesfromfat 6 %
Fat 1.3 g
Satfat 0.8 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 2.8 g
Carbohydrate 46.8 g
Fiber 4 g
Cholesterol 3 mg
Iron 0.4 mg
Sodium 36 mg
Calcium 94 mg