Strawberry Sherbet

Buttermilk gives this sherbet tanginess and complements the fresh sweet strawberries. If you prefer a sweeter result, add a touch more sugar.

Hilary Meyer

Used by permission. (c) Eating Well, Inc.

Strawberry Sherbet

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    Ingredients

    2 cups chopped fresh or frozen (not thawed) strawberries, (about 10 ounces), divided 2 teaspoons lemon juice
    1/2 cup sugar 1 teaspoon vanilla extract
    2 1/2 cups nonfat or low-fat buttermilk salt
    1/2 cup half-and-half

    directions

    Prep: 20 min Total: More than 60 min
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    • 1

      Combine 1 cup berries and sugar in a small bowl and let sit, stirring occasionally until the sugar has begun to dissolve, about 10 minutes. Transfer the berry mixture to a food processor or blender and process until smooth.

    • 2

      Meanwhile, combine buttermilk, half-and-half, lemon juice, vanilla and salt in a medium bowl. Press the strawberry mixture through a fine-mesh sieve into the bowl. Stir, cover and chill for at least 2 hours or up to 1 day.

    • 3

      Whisk the sherbet mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add the remaining 1 cup chopped berries. If necessary, place the sherbet in the freezer to firm up before serving. (If the sherbet becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.)

    nutritional information

    Calories:
    111
    Fiber:
    1 g
    Fat:
    2 g
    Saturated Fat:
    1 g
    Carbohydrates:
    21 g
    Protein:
    4 g
    Sodium:
    94 mg
    Monounsaturated Fat:
    1 g
    Exchanges:
    1/2 fruit, 1 carbohydrate (other), 1/2 low-fat milk
    Cholesterol:
    7 g
    Carbohydrate Servings:
    1 1/2
    Potassium:
    105 mg
    Nutrition Bonus:
    Vitamin C (40% daily value).
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