RSSStrawberry Buttermilk Sherbet
From EatingWell: May/June 1996 — Subscribe Now!
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
Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | View Complete Nutrition Guidelines»
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
Recipe Categories
- Ethnic/Regional
- Southern/Soul
- American
- Type of Dish
- Snack
- Desserts, fruit
- Desserts, frozen
- Style/Theme
- Vegetarian
- Quick (total 30 min. or less)
- Kid-friendly
- Publication
- May/June 1996
- Health & Diet Considerations
- High fiber
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low calorie
- Servings
- 4
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
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