This is a fabulous dessert for this summer. With just 7 ingredients, this fresh recipe comes together easily. It is so easy to make this recipe and it has a creamy smooth texture and fresh strawberry flavor that is lovely on its own. If you prefer a sweeter result, add a touch more sugar.
Active Time: 20 minutes
Total Time: 2 hours 50 minutes (including chilling time)
(Make 8 serveings)
Amount Per Serving (about 1/2 cup): 112 Calories, 4 g. Protein, 21 g. Carbohydrates, 1 g. Dietary Fiber, 2 g. Fat ( 1 g. sat , 1 g. mono ), 7 mg. Cholesterol, 94 mg. Sodium, 86 mg. Potassium
Nutrition Bonus: Vitamin C (40% daily value).
Carbohydrate Servings: 1 1/2
Exchanges: 1/2 fruit, 1 carbohydrate (other), 1/2 low-fat milk
- 2 cups of chopped fresh or frozen (not thawed) strawberries , (about 10 oz.), divided
- 1/2 cup of sugar
- 2 1/2 cups of nonfat or low-fat buttermilk
- 1/2 cup of half-and-half
- 2 tsp. of lemon juice
- 1 tsp. of vanilla extract
- Pinch of salt
- In small-sized bowl, combine 1 cup of berries and sugar, let sit, stirring occasionally for about 10 minutes, until sugar has begun to dissolve. Transfer berry mixture to blender or food processor and puree until smooth.
- Meanwhile, in medium-sized bowl, combine buttermilk, half-and-half, lemon juice, vanilla and salt.
- Press strawberry mixture through a fine-mesh sieve into bowl. Stir, cover and chill for at least 2 hours or up to 1 day.
- Whisk sherbet mixture and pour into canister of ice cream maker.
- Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add remaining 1 cup of chopped berries. If necessary, place sherbet in freezer to firm up before serving. (If the sherbet becomes very hard in freezer, soften it in refrigerator for about 30 minutes before scooping.)
- Make Ahead Tip: Prepare through Step 2 up to 1 day ahead. Freeze sherbet in airtight container for up to 4 days. | Equipment: Ice cream maker
Source : EatingWell
Recipe Under : 100 to 200 Calories - Strawberry - Summer