Raspberry-Buttermilk Sherbet

Yield: 7 servings (serving size: 1/2 cup)

Ingredients

• 1  (14-ounce) bag frozen unsweetened raspberries, thawed
• 1  cup  sugar
• 1  teaspoon  vanilla extract
• 1  cup  2% reduced-fat milk
• 1  cup  low-fat buttermilk

Preparation

Place raspberries in a food processor; process until smooth. Strain raspberries through a sieve into a bowl, reserving raspberry purée. 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.

Nutritional Information

Calories:

205 (6% from fat)

Fat:

1.3g (sat 0.8g,mono 0.4g,poly 0.1g)

Protein:

2.8g

Carbohydrate:

46.8g

Fiber:

4g

Cholesterol:

3mg

Iron:

0.4mg

Sodium:

36mg

Calcium:

94mg