Raspberry-Buttermilk Sherbet
Yield: 7 servings (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 205
- Calories from fat: 6%
- Fat: 1.3g
- Saturated fat: 0.8g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.1g
- Protein: 2.8g
- Carbohydrate: 46.8g
- Fiber: 4g
- Cholesterol: 3mg
- Iron: 0.4mg
- Sodium: 36mg
- Calcium: 94mg
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
Preparation
- 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.
- 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.
Raspberry-Buttermilk Sherbet Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Freezable, Kid-Friendly, Make-Ahead, No-Cook
- CUISINE: American
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- COOKING METHOD: Food Processor, Ice-Cream Maker
- OCCASION: Autumn, Spring, Summer, Winter, July 4th, Labor Day, Memorial Day, Valentine's Day, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
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