Strawberry Buttermilk Sherbet

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From: EatingWell Magazine May/June 1996

Give sweet frozen strawberries and tangy buttermilk a whirl in your food processor in this practically instant sherbet.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 cups IQF (individually quick-frozen) unsweetened strawberries, (1 pound)
  • 1/2 cup sugar, preferably superfine
  • 1/2 cup buttermilk
  • 1 tablespoon lemon juice

Preparation

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  1. Combine strawberries and sugar in a food processor and pulse until finely chopped. Stir together buttermilk and lemon juice in a measuring cup and, with the machine running, pour through the feed tube. Process until smooth and creamy, scraping down the sides of the work bowl once or twice.

Nutrition information

  • Per serving: 162 calories; 0 g fat(0 g sat); 3 g fiber; 41 g carbohydrates; 2 g protein; 26 mcg folate; 0 mg cholesterol; 34 g sugars; 67 IU vitamin A; 63 mg vitamin C; 30 mg calcium; 1 mg iron; 31 mg sodium; 233 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 fruit, 1 1/2 other carbohydrate

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