Wow. Froze in only two hours! A little too sweet for my taste so next time will lessen up the sugar. Pretty and company worthy. Used cultivated fresh blueberries (the big fat ones) and it was a little chunky, I think it would work even better with wild blueberries.Definitely will make again.
This easy and flavorful dessert calls for just 5 ingredients, a pan, your freezer, and a blender.
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Freeze: 8 Hours
- Calories: 110
- Calories from fat: 4%
- Fat: 0.5g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.1g
- Protein: 1.7g
- Carbohydrate: 26g
- Fiber: 1.3g
- Cholesterol: 1.4mg
- Iron: 0.1mg
- Sodium: 46mg
- Calcium: 51mg
- 2 cups fresh or frozen blueberries, thawed
- 1 cup fat-free buttermilk
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Garnish: fresh mint sprig
- Process first 5 ingredients in a blender until smooth. Pour into a 9-inch square pan; cover and freeze 4 hours or until firm.
- Process frozen mixture, in batches, in a blender until smooth. Cover and freeze 4 hours or until frozen. Garnish, if desired.
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Blueberry Sherbet Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- COOKING METHOD: Food Processor
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Southern Living