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

Strawberry extract enhances the flavor of this recipe, but it can be omitted.

Recipe by Cooking Light June 1998

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 6 ingredients in a food processor; process until smooth. Combine strawberry mixture and buttermilk in freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with orange rind strips, if desired.

    Advertisement

Nutrition Facts

94 calories; calories from fat 9%; fat 0.9g; saturated fat 0.5g; mono fat 0.2g; poly fat 0.1g; protein 2.1g; carbohydrates 19.7g; fiber 1.3g; cholesterol 0mg; iron 0.2mg; sodium 24mg; calcium 62mg.
Advertisement
Advertisement