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March 2012
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Sweets of the Season
Celebrate springs fresh and healthy bounty
by Sherry Reed

Sweets of the Season: Strawberry Sherbet

Spring has sprung and with it comes great fruits and vegetables of the season. One thing many of us love this time of year is fresh berries. What better way to celebrate the warmer weather and the bounty of spring than with a delicious and healthy sorbet? I found this recipe in EatingWell Magazine and thought you would enjoy it, too!

Serves: 8
Prep time: 20 min.
Total time: 2 hr. 50 min. (including chill time)

2 cups chopped fresh or frozen strawberries (about 10 oz.), divided
1/2 cup sugar
2 1/2 cups nonfat or low-fat buttermilk
1/2 cup half-and-half
2 tsp. lemon juice
1 tsp. vanilla extract
Pinch of salt  
food processor or blender
ice cream maker 

1. Combine 1 cup of berries and sugar in a small bowl and let sit, stirring occasionally until the sugar begins to dissolve (about 10 min.). Transfer the berry mixture to a food processor or blender and process until smooth.
2. Meanwhile, combine buttermilk, half-and-half, lemon juice, vanilla and salt in a medium bowl. Press the strawberry mixture through a fine-mesh sieve into the bowl. Stir, cover and chill for at least 2 hours or up to 1 day.
3. Whisk the sherbet mixture and pour it into the canister of the ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add the remaining 1 cup chopped berries. If necessary, place the sherbet in the freezer to firm up before serving. (If the sherbet becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.)

Per serving: 112 calories; 2g fat ( 1g sat , 1g mono ); 7 mg cholesterol; 21g carbohydrates; 4g protein; 1g fiber; 94 mg sodium; 86 mg potassium.

Published by Randall Reed
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