Strawberry Buttermilk Sherbet
So quick and fast

Servings: 4 (3/4 cup serving each)

16 ounces (individually quick-frozen) unsweetened strawberries, not thawed
1/2 cup sugar, preferably superfine
1/2 cup buttermilk
1 tablespoon lemon juice

Combine strawberries and sugar in a food processor and pulse until finely chopped. Stir together buttermilk and lemon juice in a measuring cup and, with the machine running, pour through the feed tube. Process until smooth and creamy, scraping down the sides of the work bowl once or twice. Serve immediately.

Per serving: 150 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 37 g carbohydrates; 2 g protein; 2 g fiber; 36 mg sodium; 51 mg potassium. Exchanges: 1 fruit, 1 1/2 other carbohydrate

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