Raspberry-Buttermilk Sherbet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
1 (14-ounce) bag frozen unsweetened raspberries, thawed |
1 cup sugar |
1 teaspoon vanilla extract |
1 cup 2% reduced-fat milk |
1 cup low-fat buttermilk |
Directions:
1. Place raspberries in a food processor; process until smooth. Strain raspberries through a sieve into a bowl, reserving raspberry purée. Discard solids. Combine raspberry puree, sugar, and vanilla in a large bowl. Stir in milks.
2. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
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