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Blackberry-Buttermilk Sherbet

Yield 6 servings (serving size: about 1/2 cup)
Straining the blackberry mixture is optional but worth the effort for the smoothest, creamiest texture.

Ingredients

  • 2 1/2 cups blackberries (about 12 ounces)
  • 1/2 cup sugar
  • 1 1/4 cups low-fat buttermilk

Nutrition Information

  • calories 113
  • caloriesfromfat 6 %
  • fat 0.8 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.2 g
  • protein 2.7 g
  • carbohydrate 25.1 g
  • fiber 3.1 g
  • cholesterol 3 mg
  • iron 0.4 mg
  • sodium 57 mg
  • calcium 70 mg

How to Make It

  1. Combine blackberries and sugar in a blender or food processor; process until smooth. Strain blackberry mixture through a fine sieve over a bowl; discard solids. Stir in buttermilk.

  2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sherbet into a freezer-safe container; cover and freeze 4 hours or until firm.