Strawberry Buttermilk Sherbet

From EatingWell: May/June 1996 — Subscribe to EatingWell Magazine Today!

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

4 servings, 3/4 cup each

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Ingredients

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

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

Per serving: 150 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 37 g carbohydrates; 2 g protein; 2 g fiber; 36 mg sodium; 51 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value).

2 1/2 Carbohydrate Serving

Exchanges: 1 fruit, 1 1/2 other carbohydrate

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