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Buttermilk Sorbet with Strawberries

Yield 4 servings (serving size: 3/4 cup sorbet and about 3/4 cup strawberries)
A smidgen of sugar brings out the berries' sweetness, but if they're very ripe, they may not need sweetening. Garnish each serving with fresh mint sprigs, if desired.

Ingredients

  • Sorbet:
  • 2 cups low-fat buttermilk
  • 1/4 cup sugar
  • 1/4 cup light corn syrup
  • Strawberries:
  • 3 cups sliced fresh strawberries (about 1 pound)
  • 1 tablespoon sugar

Nutrition Information

  • calories 206
  • caloriesfromfat 6 %
  • fat 1.4 g
  • satfat 0.7 g
  • monofat 0.4 g
  • polyfat 0.2 g
  • protein 4.8 g
  • carbohydrate 46.5 g
  • fiber 2.3 g
  • cholesterol 5 mg
  • iron 0.6 mg
  • sodium 155 mg
  • calcium 161 mg

How to Make It

  1. To prepare sorbet, combine first 3 ingredients in a medium bowl, stirring until sugar dissolves. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

  2. To prepare strawberries, combine strawberries and 1 tablespoon sugar; let stand 10 minutes. Spoon berries into serving bowls, and top with sorbet.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.