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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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To celebrate the arrival of fresh local raspberries, serve them with toasted almond sherbet to treat family and guests. Ingredients:
2 1/2 cups plus 2 tbsp. reduced-fat buttermilk |
1/3 cup plus 2 tbsp. sugar |
3 tablespoons honey |
1/2 cup low-fat plain yogurt |
1/2 vanilla beans, split or 1 teaspoon pure vanilla extract |
1 1/2 cups almonds, chopped |
2 cups fresh raspberries |
slivered almonds |
Directions:
1. In a saucepan, combine buttermilk, sugar, honey, yogurt, and vanilla bean. Heat mixture over low heat, stirring to dissolve sugar.
2. Be carful not to boil. Strain mixture through a mesh sieve, returning vanilla bean to mixture, if using. Place over an ice water bath to cool.
3. Place almonds in a single layer in a dry skillet and turn heat to medium. Toast, stirring occasionally, until almonds are fragarant and golden brown, 2-3 minutes.
4. Just before processing in an ice-cream maker, remove vanilla bean, if using, add almonds and process according to manufacturer's instructions until frozen.
5. Place in freezer until needed.
6. To serve, in a parfait glass,a few raspberries in the bottom of the glass, then put a scoop of sherbet, then a layer of raspberries, then another scoop of sherbet, and another layer of raspberries. Top with a small scoop of sherbet and a few slivered almonds.
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