At first glance, corn may seem odd in a dessert. But its sweet flavor and juicy texture make it all that a sherbet could ever dream of.

Recipe by Cooking Light July 2000

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Recipe Summary

Yield:
10 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the first 5 ingredients in a blender or food processor; process until smooth. Combine corn mixture and buttermilk in a large bowl; cover and chill 20 minutes.

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

Nutrition Facts

125 calories; calories from fat 7%; fat 1g; saturated fat 0.5g; mono fat 0.3g; poly fat 0.1g; protein 2.5g; carbohydrates 28.3g; fiber 1g; cholesterol 2mg; iron 0.3mg; sodium 29mg; calcium 62mg.
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