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Blueberry-Buttermilk Sherbet
Servings:
Makes About 3 cups as an appetizerPrep Time:
5 minutesCook Time:
0 minutes
Ingredients
You can substitute 12 ounces of strawberries or raspberries for the blueberries in this recipe.
2 cups fresh or frozen blueberries
1 (14-oz.) can sweetened condensed milk
1 cup buttermilk
1 Tbsp. lemon juice
Directions
1. Line a 9x5 inch loaf pan with plastic wrap. Combine blueberries, condensed milk, buttermilk, and lemon juice in a food processor and puree until smooth, about 2 minutes, scraping down sides of bowl as needed.
2. Strain mixture to remove blueberry skins and transfer to prepared loaf pan, cover with plastic wrap, and freeze until firm, about 7 hours.
Source: Hannaford fresh Magazine, July - August, 2017
Nutrition
| Nutritional Facts | |
| Servings | Makes About 3 cups |
| Base Nutrients | |
| Calories | 260 kcal (13%) |
| Calories from Fat | 54 kcal (0%) |
| Total Fat | 6 g (9%) |
| Saturated Fat | 2 g (10%) |
| Cholesterol | 25 mg (8%) |
| Sodium | 130 mg (5%) |
| Total Carbohydrates | 45 g (15%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 7 g (12%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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