Blueberry-Buttermilk Sherbet (Cooking Light)

3 cups fresh blueberries

1 cup nonfat buttermilk

1 cup skim milk

½ cup sugar

½ cup unsweetened grape juice



Position knife blade in food processor bowl; add blueberries and process until smooth. Transfer to a wire-mesh strainer; press with back of spoon against the sides of the strainer to squeeze out juice. Discard pulp in strainer. Combine blueberry juice, buttermilk, and remaining ingredients, stirring until sugar dissolves. Pour mixture into freezer can of a 2 quart hand turned or electric freezer. Freeze according to manufacturer’s instructions. Let ripen 1 hour, if desired. Scoop sherbet into individual dessert bowls. Serve immediately.

Yield 4 cups.

Serving Size ½ cup.

Nutritional Info Per Serving:

Calories 95

Protein 2.3g

Fat 0.4g

Saturated Fat 0.1g

Carbohydrate 21.2g

Fiber 0g

Cholesterol 2mg

Iron 0.3g

Sodium 51mg

Calcium 82mg