Recipe

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• 1 1/4 cups (6 oz.) raspberries
• 1 1/4 cups (6 oz.) blackberries
• 1 1/4 cups (6 oz.) blueberries
• 3/4 cup sugar
• 1 pint low-fat buttermilk
• 1 tbsp lemon juice
• 1/4 tsp ground cardamom (optional)

• 1 Purée berries in a food processor, then rub through a fine strainer into a medium bowl. Discard solids. Stir in remaining ingredients.
• 2 Freeze mixture in an ice cream maker according to manufacturer's directions.
• 3 Transfer to an airtight container and freeze until firm enough to scoop, at least 4 hours and up to 2 weeks.
• 4 Note: Nutritional analysis is per 1/2-cup serving.