| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Bag; (12 ounces) frozen dry-pack raspberries, thawed. · | |
| 1 | c | Low-fat buttermilk · |
| 2/3 | c | Sugar |
INSTRUCTIONS
This easy sherbert is great served with the bunny cookies (see below). You will need: · How to Make Your Raspberry Sherbert Combine raspberries, buttermilk and sugar in blender. Whirl until smooth. Strain through sieve to remove seeds. Freeze in ice-cream maker according to manufacturer's directions. To freeze by hand, place puree in 13 x 9 x 2-inch baking dish. Freeze. Scrape into food processor. Whirl, scraping down side of work bowl as needed, until smooth. Serve immediately. Garnish with a sprig of mint and a few fresh raspberries if desired (Optional). Posted to recipelu-digest by LSHW <[email protected]> on Mar 23, 1998
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