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Strawberry Buttermilk Sherbet

May/June 1996

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


Strawberry Buttermilk Sherbet

Makes: 4 servings, 3/4 cup each

Active Time:

Total Time:

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

  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

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).

Carbohydrate Servings: 2 1/2

Exchanges: 1 fruit, 1 1/2 other carbohydrate


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Recipe Categories

Ethnic/Regional
Southern/Soul
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Preparation/ Technique
No-cook
Meal/Course
Dessert
Snack
Publication
May/June 1996
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