You are here

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.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 563 Calories from Fat 92

% Daily Value*

Total Fat 10 g15.9%

Saturated Fat 1.6 g8.1%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 195.8 mg8.2%

Total Carbohydrates 92 g30.7%

Dietary Fiber 22.7 g90.7%

Sugars 48.8 g

Protein 30 g59.5%

Vitamin A 15.2% Vitamin C 23.4%

Calcium 15.8% Iron 25.2%

*Based on a 2000 Calorie diet

Blackberry Buttermilk Sherbet Recipe