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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 Recipe

Makes: 4 servings, 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our 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

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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

Type of Dish
Desserts, fruit
Snack
Desserts, frozen
Ethnic/Regional
American
Southern/Soul
Ease of Preparation
Easy
Total Time
15 minutes or less
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Gluten free
Servings
4
Preparation/ Technique
No-cook
Meal/Course
Dessert
Snack
Season
Spring
Summer
Fall
Winter
Style/Theme
Kid-friendly
Quick (total 30 min. or less)
Vegetarian
Publication
May/June 1996
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