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Strawberry Buttermilk Sherbet

Norene Gilletz

So pretty, so delicious!  Leftover buttermilk can be used in muffin or cake recipes.  If you don't have buttermilk, use no-fat yogurt.

Food Editor's Note:  This is so easy and delicious!  It took no time at all to prepare and my kids gobbled it up in seconds!  This is a perfect summertime dessert for your family or your best company.  Cool, refreshing, and very pretty!

1 1/2-2 cups frozen strawberries
1/4 cup sugar or honey
1/4-1/3 cup buttermilk
1 teaspoon lemon juice

Process berries with sugar until the texture of snow.  Gradually add buttermilk and lemon juice through the feed tube.  Process until well mixed and the texture of sherbet.  Serve immediately.

Yield: 3 to 4 servings.  Recipe can be doubled easily.

99 calories per serving, 0.3 g fat (0.1 g saturated), <1 mg cholesterol, 1 g protein, 25 g carbohydrate, 23 mg sodium, 144 mg potassium, <1 mg iron, 2 g fiber, 36 mg calcium.

 * Either use 1 package of frozen unsweetened strawberries (about 1 1/2 cups) or freeze 2 cups very ripe strawberries for this recipe.  The more berries you use, the more buttermilk you need to add.

* Raspberries can be used instead of strawberries.
Norene Gilletz is a valued contributor to ShalomBoston.com.  This recipe is from her newest cookbook, Healthy Helpings, from Woodland Publishing.  Call 1-800-777-2665 to order.  Norene lives in Toronto, Canada, and has several other kosher cookbooks to her credit, including a personal favorite of the ShalomBoston.com Food Editor, The Food Processor Bible (Whitecap Books).  See recipes, food tips, nutritional information, and more on her web site at http://www.gourmania.com.

Strawberry Buttermilk Sherbet


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