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Sherbet: Raspberry-Buttermilk Sherbet

Source of Recipe

Cooking Light March 1998


List of Ingredients

14 ounces frozen unsweetened raspberries thawed
1 cup sugar
1 teaspoon vanilla extract
1 cup 2% reduced-fat milk
1 cup low-fat buttermilk


Recipe

Place raspberries in a food processor; process until smooth. Strain raspberries through a sieve into a bowl, reserving raspberry puree. Discard solids. Combine raspberry puree, sugar, and vanilla in a large bowl. Stir in milks. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.