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Home Made Apricot Sherbet

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Ingredients
  Low fat buttermilk 2 Cup (32 tbs)
  Apricot cake and pastry filling 12 Ounce (1 Can)
Directions

In a medium mixing bowl stir together buttermilk and cake and pastry filling. Pour the mixture into an 8x4x2-inch loaf pan. Freeze about 3 hours or till firm.
Break frozen buttermilk mixture into chunks. Transfer to a chilled large mixing bowl. Beat with an electric mixer on medium to high speed till smooth but not melted. Return to cold pan. Cover and freeze 6 hours or till firm. To serve, scoop into dessert dishes.

Recipe Summary

Cuisine: 
Asian
Course: 
Beverage
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Apricot
Interest: 
Healthy

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 790 Calories from Fat 87

% Daily Value*

Total Fat 10 g14.9%

Saturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 90 mg3.8%

Total Carbohydrates 177 g59.1%

Dietary Fiber 0 g

Sugars 90 g

Protein 0 g

Vitamin A 54% Vitamin C

Calcium Iron

*Based on a 2000 Calorie diet

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Home Made Apricot Sherbet Recipe