Plum and Crème Fraîche Sorbet

Similar to sour cream, though less tangy and thicker, crème fraîche is available in gourmet markets and specialty stores.

Yield: 8 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 231
  • Fat: 5.8g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.3g
  • Carbohydrate: 45g
  • Fiber: 1.6g
  • Cholesterol: 14mg
  • Iron: 0.1mg
  • Sodium: 5mg
  • Calcium: 5mg

Ingredients

  • 4 1/2 cups chopped ripe plums (about 2 pounds)
  • 1 1/4 cups sugar
  • 1/2 cup crème fraîche

Preparation

  1. 1. Combine plums and sugar in a large bowl; toss well to coat. Let mixture stand at room temperature for 1 hour.
  2. 2. Place plum mixture in a food processor or blender; process until smooth. Press mixture through a fine sieve over a large bowl; discard solids. Add crème fraîche, stirring with a whisk until blended. Cover and chill. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover ice cream, and freeze 1 hour or until firm.
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