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Prevention RD

Pumpkin Sherbet

guilt-free· recipe· reduced-calorie· Uncategorized

19 Oct

I made this pumpkin sherbert and it was gone before I could photograph and post the recipe for you all. Despite my request…my plea, really…Mr. Prevention couldn’t resist. I had one serving and he handled the rest.

Very upset (um, listening skills much?), I demanded he make another batch. After assuring him he was capable and we had the ingredients on hand, he proceeded to make another batch while I was trying to make dinner. And thus, our kitchen looked like this:

I refuse to print recipes, so my laptop travels with me to the kitchen…leaving no counter space. Add an additional computer and an additional person and well, I wasn’t a happy camper.

“I hope you REALLY enjoyed demolishing that pumpkin sherbert…terd.”

“Oh, I did…” he assured me.

He made more and I hurriedly photographed the sherbert before I was SOL and sherbert-less once again.

Needless to say, this was a hit. Easy to make and moderate in calories while offering a much lower-fat alternative to a store-bought pumpkin ice cream. Because the recipe uses low-fat milk, the consistency is something between an ice cream and a sorbet…a sherbert. If fall temps haven’t hit you yet, you can ring in the fall flavors with this cool recipe. Or…just because ๐Ÿ˜‰

[print_this]

Pumpkin Sherbet from Skinny Taste

2 1/4 cups 1% milk
1/2 cup sugar
1 cup pumpkin puree (or canned pumpkin)
2 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of clove
pinch of salt

Directions:

In a saucepan, combine milk, sugar, pumpkin, and heat over medium heat. Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.

Remove from the heat, and add the vanilla, nutmeg, cinnamon and clove, and stir.

Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour. When chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Yield: ~6 servings (1/2 cup each).

Nutrition Information (per serving): 115 calories; 1.2 g. fat; 4 mg. cholesterol; 47 mg. sodium; 23.8 g. carbohydrate; 1.7 g. fiber; 3.7 g. protein

Result: Mr. Prevention reports this as being very pumpkin-y and less sweet than pumpkin ice cream (personally, I consider this a good thing as pumpkin ice cream is REALLY sweet…too sweet). He describes an icier texture as I mentioned above. If you want more of a creamy ice cream texture, use whole milk or half and half, though the calorie and fat content will increase accordingly. High recommendations from us! Enjoy!

[/print_this]

And when you leave your camera unattended, you may end up with some (very scary and different) photos on your camera, such as this:

…What a weirdo.

Question: Have you ever had pumpkin ice cream or sherbert?

xoxo,

17 Comments

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Comments

  1. Gina (The Candid RD) says

    October 19, 2011 at 6:59 am

    LOL!! I love that picture!! And, I can only imagine the scolding he got for eating the first batch…I have done the same to Nick before. I can’t imagine him actually making me more of what I made though. That was pretty awesome!!
    The sherbet sounds amazing. I’m sure Nick and I would eat that up in seconds too.

    Reply
  2. Joanne says

    October 19, 2011 at 7:51 am

    Well, I would give Mr. Prevention some grief for devouring that sherbert…but I’m pretty sure I would have done the same thing! I love that it’s almost guilt free…I’ll certainly be making a batch!

    Reply
  3. teri @ managed macros says

    October 19, 2011 at 8:20 am

    Flippin AWESOME!!! WOW! Looks amazing!!!! I use to make a frosted pumpkin pie…it was a combination of canned pumpkin with cinnamon ice cream, good for a healthy indulgence! Great post!!! I LOVE!!!

    Reply
  4. Samantha @ Bikini Birthday says

    October 19, 2011 at 8:33 am

    I planned on making your hard cider sorbet over Thanksgiving weekend but then I drank all my cider instead.
    I just opened a can of pumpkin yesterday so maybe I’ll make this recipe. It’s down to this or pumpkin bread. Maybe I’ll have enough pumpkin left over to make both.

    Reply
  5. Anna @ On Anna's Plate says

    October 19, 2011 at 8:38 am

    Haha…well, you KNOW it’s good if someone finishes it before you can even get a picture! ๐Ÿ˜‰

    Reply
  6. Mellissa says

    October 19, 2011 at 9:36 am

    This looks so delicious! I must try to make this.

    Reply
  7. Erin says

    October 19, 2011 at 10:33 am

    My laptop comes with me into the kitchen as well, yay for saving paper!

    Reply
  8. Estela @ Weekly Bite says

    October 19, 2011 at 11:02 am

    What a creative recipe! Can this be made without an ice cream maker? I have a feeling I would love this ๐Ÿ™‚

    Reply
  9. Heather @ Get Healthy with Heather says

    October 19, 2011 at 12:29 pm

    I have had pumpkin ice cream before, good stuff!

    My favorite cups to use in my house are those plastic ones you get at beer events… Yours reminded me of that!

    Reply
  10. Bekkah says

    October 19, 2011 at 12:33 pm

    This looks really good! I stocked up on Libby’s a while ago so I’m all about some pumpkin recipes. ๐Ÿ™‚

    Reply
  11. Krystal R. says

    October 19, 2011 at 1:10 pm

    Silly DH…what an awesome pic though!! Hmmm, can’t wait to get my pumpkin loving hands on this!! YUM!

    Reply
  12. Kristen @ swanky dietitian says

    October 19, 2011 at 1:10 pm

    This Post is too funny. I would have made more as well.
    It sounds just delicious!! I’ve never had pumpkin ice cream but I think I need to change this. ๐Ÿ™‚

    Reply
  13. Biz says

    October 19, 2011 at 1:47 pm

    Ha – glad to see my husband isn’t the only one who steals the camera!! I made your version of the Cooking Light broccoli cheddar soup – its delicious!

    Reply
  14. Angie@Angiesrecipes says

    October 19, 2011 at 2:00 pm

    I have never had pumpkin sorbet…can’t wait to try it!

    Reply
  15. renee@mykitchenadventures says

    October 19, 2011 at 7:28 pm

    Hahaha…loving that last photo…lol I have to admit, the sound of pumpkin sherbert doesn’t really appeal to me….but I do like pumpkin ice cream…of course, sherbert would do far less damage diet wise and for that reason, I really should give this a try!! ๐Ÿ™‚

    Reply
  16. Kerstin says

    October 19, 2011 at 11:36 pm

    LOL, cute pic ๐Ÿ™‚ Sounds like such a fun fall dessert that isn’t too heavy!

    Reply

Trackbacks

  1. Pumpkin Waffles | Prevention RD says:
    October 21, 2011 at 5:47 am

    […] Normally, Mr. Prevention isn’t a big breakfast food lover. These, however, he gobbled up…x2. I guess I should’ve doubled the recipe as I love to reheat waffles in the toaster oven for mornings to come. Are we seeing a familiar pattern with Mr. Prevention and my pumpkin recipes lately? […]

    Reply

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