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Blackberry Buttermilk Sherbet Recipe
|Frozen blackberries||1 Pound, unsweetened|
|Aspartame sweetener||7 1⁄2 Ounce (5 Envelopes)|
|Buttermilk||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 563 Calories from Fat 92
% Daily Value*
Total Fat 10 g15.9%
Saturated Fat 1.6 g8.1%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 195.8 mg8.2%
Total Carbohydrates 92 g30.7%
Dietary Fiber 22.7 g90.7%
Sugars 48.8 g
Protein 30 g59.5%
Vitamin A 15.2% Vitamin C 23.4%
Calcium 15.8% Iron 25.2%
*Based on a 2000 Calorie diet
Transfer to a food processor or blender and process to puree.
Separate egg, setting the white aside.
Combine egg yolk, salt, and aspartame sweetener in a bowl.
Beat until thick and lemon-colored.
Gradually beat in blackberry puree.
Blend in buttermilk.
Beat egg white until it holds a firm peak.
Fold buttermilk-blackberry mixture into beaten egg white just enough to blend.
Transfer mixture to an icecream freezer and freeze according to manufacturer's directions, or pour mixture into a 9 in. (23 cm) baking pan and place pan in freezer for 2 to 3 hours or until mixture is almost firm.
Remove pan from freezer and break mixture into pieces.
Place pieces in a chilled bowl.
Beat with an electric mixer until smooth but not melted.
Transfer back to pan.
Cover and freeze until firm.