Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Cooking Light June 2009

Gallery

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

231 calories; fat 5.8g; saturated fat 3.3g; mono fat 1.9g; poly fat 0.2g; protein 1.3g; carbohydrates 45g; fiber 1.6g; cholesterol 14mg; iron 0.1mg; sodium 5mg; calcium 5mg.
Advertisement