This is wonderful & I will definitely make it again. I didn't have any buttermilk, so I substituted half nonfat yogurt & half skim milk. Worked well and tastes great.
Straining the blackberry mixture is optional but worth the effort for the smoothest, creamiest texture.
Yield: 6 servings (serving size: about 1/2 cup)
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Amount per serving
- Calories: 113
- Calories from fat: 6%
- Fat: 0.8g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.2g
- Protein: 2.7g
- Carbohydrate: 25.1g
- Fiber: 3.1g
- Cholesterol: 3mg
- Iron: 0.4mg
- Sodium: 57mg
- Calcium: 70mg
- 2 1/2 cups blackberries (about 12 ounces)
- 1/2 cup sugar
- 1 1/4 cups low-fat buttermilk
- 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.
- 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.
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Blackberry-Buttermilk Sherbet Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Freezable, Make-Ahead, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium, Gluten-Free
- COOKING METHOD: Blender, Ice-Cream Maker
- OCCASION: Summer
- PUBLICATION: Cooking Light