Raspberry Sherbet

(originally made 7/25/2008)
Originally had pulled this recipe when looking for things to make with blueberries.    Bushes haven't produced a lot this year, but I do have a freezer full of raspberries and strawberries!   This was simple to make, next time I will cut back on the lime juice just a tad.    The color is beautiful, I was fighting the flash on my camera, so it's washed out a bit  :)   Very cool and refreshing!

 * Exported from MasterCook *

                            Blueberry Sherbet

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  frozen blueberries -- thawed (used raspberries)
     1/2           cup  granulated sugar
  1         tablespoon  fresh lime juice
  1           envelope  unflavored gelatin
  2               cups  low-fat buttermilk (used fat free)

In large saucepan, combine blueberries, sugar and juice; sprinkle with gelatin. Let stand 2 minutes. Simmer over medium-low heat, stirring constantly, about 3 minutes, until sugar and gelatin are completely dissolved. Remove from heat; stir in buttermilk.

Pour berry mixture into a 2 1/2-quart freezer-safe container with tight-fitting cover; place in freezer, covered, 4–6 hours, until mixture resembles set gelatin.

In food processor, in 2 separate batches, purée set berry mixture; return to same container. Freeze, covered, overnight.

To serve, let stand at room temperature 5 minutes; evenly spoon into 8 dessert dishes.

PER SERVING: 114 Calories, 3 g Protein, 1 g Fat, 23 g Carbohydrate, 69 mg Sodium, 4 mg Cholesterol, 1 g Dietary Fiber; 2 points

  "The Weight Watchers Complete Cookbook & Program Basics"


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