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Blackberry Buttermilk Sherbet

Diabetic.Foodie's picture
  Frozen blackberries 1 Pound, unsweetened
  Egg 1
  Salt 1 Dash
  Aspartame sweetener 7 1⁄2 Ounce (5 Envelopes)
  Buttermilk 2 Cup (32 tbs)

Slightly thaw blackberries.
Transfer to a food processor or blender and process to puree.
Set aside.
Separate egg, setting the white aside.
Combine egg yolk, salt, and aspartame sweetener in a bowl.
Beat until thick and lemon-colored.
Gradually beat in blackberry puree.
Blend in buttermilk.
Beat egg white until it holds a firm peak.
Fold buttermilk-blackberry mixture into beaten egg white just enough to blend.
Transfer mixture to an icecream freezer and freeze according to manufacturer's directions, or pour mixture into a 9 in. (23 cm) baking pan and place pan in freezer for 2 to 3 hours or until mixture is almost firm.
Remove pan from freezer and break mixture into pieces.
Place pieces in a chilled bowl.
Beat with an electric mixer until smooth but not melted.
Transfer back to pan.
Cover and freeze until firm.

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