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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.

Cooking Light JUNE 2006

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

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.

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
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Buttermilk Sorbet with Strawberries recipe

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