Strawberry Buttermilk Sherbet Recipe
4 servings, ready in 20 minutes
In a food processor fitted with the Steel Blade, process strawberries with SPLENDA® Granulated until the texture of snow.
Add yogurt and lemon juice. Process until mixture is well blended and becomes the texture of sherbet.
Frozen Assets: Choose firm, bright red strawberries. Consider buying organic (strawberries are high in pesticide residue). Remove stems. Place strawberries in a colander and rinse thoroughly. Drain well and pat dry with paper towels. Cut in thick slices. Arrange in a single layer on a parchment-lined tray and freeze until firm. Store in resealable plastic bags in the freezer.
Pop goes the Sherbet: For a cool treat, spoon sherbet mixture into popsicle molds and freeze.
Smooth Move: Add 1 cup (250 mL) juice (orange, cranberry, apple or pomegranate) to sherbet mixture to thin it down – you’ll have a delicious smoothie! (Add juice through the feed tube while the machine is running to prevent leakage.)
Berry Mango Sherbet: Process 2 cups (500 mL) frozen berries (e.g., strawberries, raspberries, blueberries) and 1 cup (250 mL) frozen mango chunks (frozen banana chunks also work well) until the texture of snow. Add 1/2 cup (125 mL) yogurt and 1/3 cup (80 mL) SPLENDA® Granulated. Process until well blended and mixture becomes the texture of sherbet.
- 2 cups (500 mL) frozen strawberries (see Tips)
- 1/4 to 1/3 cup (60 mL to 80 mL) SPLENDA® No Calorie Sweetener- Granulated (depending on sweetness of strawberries)
- 1/3 cup (80 mL) non-fat or 1% yogurt
- 1 tsp (5 mL) lemon juice
|Calories from Fat||4|