Advertisement
Recipe: Blackberry Buttermilk Sherbet
Similar Categories: Blackberry, Buttermilk, Sherbet
Blackberry Buttermilk Sherbet
Yield: 10 Servings
1 lb Bag frozen, unsweetened
-blackberries
1 ea Egg
1 ds Salt
1/8 ts Stevia Reubadiana extract
OR
5 Evn. aspartame sweetener
2 c Buttermilk
Slightly thaw blackberries. Transfer to a food processor or blender and
process to puree. Set aside. Separate egg, setting the white aside.
Combine egg yolk, and Stevia Rebaudiana extract 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 enought to blend. Transfer
mixture to an ice-cream freezer and freeze according to manufacturer's
directions, OR pour mixture into a 9 inch 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 mixture until smooth but not melted. Transfer back to pan.
Cover and freeze until firm.
YIELD: 10 servings
EXCHANGE per serving: 1 fruit
CALOIRES per erving: 52
Carbohydrates per serving: 13 g
Yield: 10 Servings
1 lb Bag frozen, unsweetened
-blackberries
1 ea Egg
1 ds Salt
1/8 ts Stevia Reubadiana extract
OR
5 Evn. aspartame sweetener
2 c Buttermilk
Slightly thaw blackberries. Transfer to a food processor or blender and
process to puree. Set aside. Separate egg, setting the white aside.
Combine egg yolk, and Stevia Rebaudiana extract 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 enought to blend. Transfer
mixture to an ice-cream freezer and freeze according to manufacturer's
directions, OR pour mixture into a 9 inch 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 mixture until smooth but not melted. Transfer back to pan.
Cover and freeze until firm.
YIELD: 10 servings
EXCHANGE per serving: 1 fruit
CALOIRES per erving: 52
Carbohydrates per serving: 13 g
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Blackberry, Buttermilk, Sherbet
| Sweet Ice Cream Base | Coffee Almond Ice Cream Cake |
