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Raspberry-Buttermilk Sherbet

Yield 7 servings (serving size: 1/2 cup)

Ingredients

  • 1 (14-ounce) bag frozen unsweetened raspberries, thawed
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup 2% reduced-fat milk
  • 1 cup low-fat buttermilk

Nutrition Information

  • calories 205
  • caloriesfromfat 6 %
  • fat 1.3 g
  • satfat 0.8 g
  • monofat 0.4 g
  • polyfat 0.1 g
  • protein 2.8 g
  • carbohydrate 46.8 g
  • fiber 4 g
  • cholesterol 3 mg
  • iron 0.4 mg
  • sodium 36 mg
  • calcium 94 mg

How to Make It

  1. Place raspberries in a food processor; process until smooth. Strain raspberries through a sieve into a bowl, reserving raspberry purée. Discard solids. Combine raspberry puree, sugar, and vanilla in a large bowl. Stir in milks.

  2. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.