Buttermilk Sorbet with 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.

Yield: 4 servings (serving size: 3/4 cup sorbet and about 3/4 cup strawberries)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 6%
  • Fat: 1.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.8g
  • Carbohydrate: 46.5g
  • Fiber: 2.3g
  • Cholesterol: 5mg
  • Iron: 0.6mg
  • Sodium: 155mg
  • Calcium: 161mg

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

  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.
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.

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