Sunday, March 8, 2009

Buttermilk Sorbet with Strawberries

A smidgen of sugar brings out the berries' sweetness, but if they're very ripe, they may not need sweetening. Garnish each serving with fresh mint sprigs, if desired.

4 servings (serving size: 3/4 cup sorbet and about 3/4 cup strawberries)

* 2 cups low-fat buttermilk
* 1/4 cup sugar
* 1/4 cup light corn syrup

* 3 cups sliced fresh strawberries (about 1 pound)
* 1 tablespoon sugar

To prepare sorbet, combine first 3 ingredients in a medium bowl, stirring until sugar dissolves. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

To prepare strawberries, combine strawberries and 1 tablespoon sugar; let stand 10 minutes. Spoon berries into serving bowls, and top with sorbet.

Nutritional Information
Calories: 206 (6% from fat)
Fat: 1.4g (sat 0.7g,mono 0.4g,poly 0.2g)
Protein: 4.8g
Carbohydrate: 46.5g
Fiber: 2.3g
Cholesterol: 5mg
Iron: 0.6mg
Sodium: 155mg
Calcium: 161mg

source by:
recipes by: Jeanne Kelley, Cooking Light


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