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Blueberry Buttermilk Sherbet Recipe
|Fresh blueberries||3 Cup (48 tbs)|
|Nonfat buttermilk||1 Cup (16 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unsweetened grape juice||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 831 Calories from Fat 60
% Daily Value*
Total Fat 7 g10.4%
Saturated Fat 0.4 g2%
Trans Fat 0 g
Cholesterol 4.6 mg
Sodium 125.1 mg5.2%
Total Carbohydrates 195 g64.8%
Dietary Fiber 10.7 g42.6%
Sugars 155.9 g
Protein 11 g22.4%
Vitamin A 5.1% Vitamin C 75.6%
Calcium 31.3% Iron 7.5%
*Based on a 2000 Calorie diet
Transfer to a wire-mesh strainer; press with back of spoon against the sides of the strainer to squeeze out juice.
Discard pulp in strainer.
Combine blueberry juice, buttermilk, and remaining ingredients, stirring until sugar dissolves.
Pour mixture into freezer can of a 2-quart hand-turned or electric freezer.
Freeze according to manufacturer's instructions.
Let ripen 1 for hour, if desired.
Scoop sherbet into individual dessert bowls.