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Plum and Crème Fraîche Sorbet

Plum and Crème Fraîche Sorbet

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

Cooking Light JUNE 2009

  • Yield: 8 servings (serving size: about 1/2 cup)

Ingredients

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

Preparation

1. Combine plums and sugar in a large bowl; toss well to coat. Let mixture stand at room temperature for 1 hour.

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.

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
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Plum and Crème Fraîche Sorbet recipe

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