Buttermilk Sorbet with Strawberries

Buttermilk Sorbet with StrawberriesRecipe
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.

Yield:

4 servings (serving size: 3/4 cup sorbet and about 3/4 cup strawberries)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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

Note:

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.