Buttermilk-Apricot-Corn Sherbet

recipe
At first glance, corn may seem odd in a dessert. But its sweet flavor and juicy texture make it all that a sherbet could ever dream of.

Yield:

10 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 125
Caloriesfromfat 7 %
Fat 1 g
Satfat 0.5 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 2.5 g
Carbohydrate 28.3 g
Fiber 1 g
Cholesterol 2 mg
Iron 0.3 mg
Sodium 29 mg
Calcium 62 mg

Ingredients

1 1/4 cups fresh corn kernels (about 2 ears)
1/2 cup sugar
1/3 cup fresh lemon juice
1/4 cup honey
1 (15 1/4-ounce) can apricot halves in heavy syrup, drained
2 cups low-fat buttermilk

Preparation

Place the first 5 ingredients in a blender or food processor; process until smooth. Combine corn mixture and buttermilk in a large bowl; cover and chill 20 minutes.

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

Note:

July 2000
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