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Blackberry-Buttermilk Sherbet

Blackberry-Buttermilk Sherbet

Straining the blackberry mixture is optional but worth the effort for the smoothest, creamiest texture.

Cooking Light JUNE 2007

  • Yield: 6 servings (serving size: about 1/2 cup)

Ingredients

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

Preparation

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.

Nutritional Information

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
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Blackberry-Buttermilk Sherbet recipe

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