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Buttermilk-Apricot-Corn Sherbet

Yield 10 servings (serving size: 1/2 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.