Buttermilk-Beet Sherbet with Hazelnut Brittle
If carrots can go into cake, there's no reason beets can't make their way into ice cream. It's a stunning dessert--absurdly delicious with a gorgeous magenta hue.
Recipe by Cooking Light November 2015
Credit: Romulo Yanes; Styling: Claire Spollen
234 calories; fat 7.1g; saturated fat 2.5g; mono fat 3.5g; poly fat 0.7g; protein 3g; carbohydrates 41g; fiber 2g; cholesterol 12mg; iron 1mg; sodium 201mg; calcium 80mg.