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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Strawberry Sherbert Recipe

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This recipe for Strawberry Sherbert is from The Richins Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cup(s) (about 10 ounces) chopped fresh or frozen (not thawed) strawberries, divided
1/2 cup(s) sugar
2 1/2 cup(s) nonfat or low-fat buttermilk
1/2 cup(s) half-and-half
2 teaspoon(s) lemon juice
1 teaspoon(s) vanilla extract
Pinch of salt
Directions:
Directions:
Combine 1 cup berries and sugar in a small bowl and let sit, stirring occasionally until the sugar has begun to dissolve, about 10 minutes. Transfer the berry mixture to a food processor or blender and process until smooth.
Meanwhile, combine buttermilk, half-and-half, lemon juice, vanilla, and salt in a medium bowl. Press the strawberry mixture through a fine-mesh sieve into the bowl. Stir, cover and chill for at least 2 hours or up to 1 day.
Whisk the sherbet mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add the remaining 1 cup chopped berries. If necessary, place the sherbet in the freezer to firm up before serving. (If the sherbet becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.)

Carb Servings: 1/2 fruit, 1 carbohydrate (other), 1/2 low-fat milk. Carbohydrate Servings: 1 1/2. Nutrition Bonus: Vitamin C (40% daily value).
Number Of Servings:
Number Of Servings:
8 servings, 1/2 cup each
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Nutritional Information
(per serving)

Calories 112
Total Fat 2g
Saturated Fat 1g
Cholesterol 7mg
Sodium 94mg
Total Carbohydrate 21g
Dietary Fiber 1g
Sugars --
Protein 4g
Calcium --

 

 

 

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