Strawberry Buttermilk Sherbet

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There’s this famous ice cream shoppe in Columbus, Ohio called Jeni’s. If you watch Food Network or the Cooking Channel, there’s a good chance you’ve heard of Jeni’s Ice Cream.

Jeni’s is known for their unique ice cream flavors. To name a few, the offer up: Salty Caramel, Wildberry Lavender, Queen City Cayenne, Reisling Poached Pear, Bangkok Peanut, Lime Cardamom, Plum Sake, and Hummingbird Cake. They also have a rotating flavor with goat cheese and various fruits. So, so good.

But sometimes, you just want the classics…

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Generally, I don’t enjoy strawberry sweets. Strawberry popsicles or lollipops would be my last pick. Strawberry “frosting” and filling don’t usually interest me. The same goes for many strawberry ice creams – pass. But it’s not because I don’t love strawberries…I just prefer them in  a real and unprocessed state.

This recipe in the latest issue of Cooking Light immediately caught my eye. I had to make it.

I figured I would run into some issues finding the Chambord, but the state liquor store carried it in several sizes. I got a tiny little bottle (about 1/4 cup…all I needed for this recipe) for $3.99.

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But then I figured out that this sherbet was going to go quick. So I got another bottle. And quickly whipped up another batch.

Mr. Prevention was rather impressed with this Strawberry Buttermilk Sherbet, too. He was even more impressed when I told him that a portion size 50% larger than a standard serving (because honestly, who only eats 1/2 cup of ice cream!?) was only 130 calories and less than 1 gram of fat…he was floored. I was too…just a bit. Healthy desserts THIS good don’t come along every day, that’s for certain.

The only thing that could make this strawberry sherbet any better would be some warm, sunny weather to enjoy eating it in!

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Strawberry Buttermilk Sherbet slightly adapted from Cooking Light, May 2012

2 cups strawberries, hulled and chopped
1/3 cup agave nectar
1 1/2 cups low-fat buttermilk
3 Tbsp Chambord (raspberry-flavored liqueur)

Directions:

Combine berries and nectar in a blender; process until smooth. Add buttermilk; process until well blended. Add liqueur; pulse to mix.

Chill mixture 1 hour. Pour into freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.

Yield: 6 servings (3/4 cup each

Nutrition Information (per serving): 130 calories; 0.7 g. fat; 3. mg cholesterol; 58 mg. sodium; 26.3 g. carbohydrate; 2.8 g. fiber; 2.8 g. protein

Result: Deeelicious! I love this sherbet! Full of fresh fruit, naturally sweetened with agave, and the Chambord helps to keep it from getting overly hard/frozen so that it has that smooth, creamy texture. As far as ice cream/sherbets go…this is, by far, the healthiest recipe I’ve tried. And there’s no sacrificing flavor with the fresh strawberries 🙂 This is simple to make and takes about 5 minutes to throw together…the rest is done by the ice cream machine. Which, by the way, everyone should own! Enjoy!

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strawberrysherbet5This week is flying by…again. Today is my last day of practicum with this group of students — they’ve been wonderful, and I will be sad to say goodbye! 🙁

Be well,

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14 Comments

  1. April 26, 2012 / 6:59 am

    I’m actually one who prefers vanilla the majority of the time. For me, it’s more about the toppings (oh hey, hot fudge…)

    Love the ice cream glasses! So classic and cute!

  2. April 26, 2012 / 8:42 am

    This looks delicious! This looks like the perfect dessert to keep me cool (and not covered up) this summer!

  3. April 26, 2012 / 8:45 am

    Must try! ( I guess I will be making a trip to the liquor store for some chambord! lol)

    Jeni’s Salty Caramel is TO DIE FOR….at first, when I ate it, I wasn’t sure I liked it…but then it’s totally addicting. The burnt sugar flavor is like an after note…so good. When your in Colombus it’s hard to choose…Jeni’s or Graeters…both great ice cream choices!

  4. April 26, 2012 / 11:19 am

    This looks heavenly! I agree…definitely would be perfect with some hot weather! 🙂
    Enjoy your last day with students!

  5. April 26, 2012 / 1:38 pm

    Those flavors sound delicious!

  6. April 26, 2012 / 4:53 pm

    Awesome sherbet strawberry flavor! A great way to keep me cool during the hot weather. =)

  7. April 26, 2012 / 5:16 pm

    This sounds so good! I just got an ice cream maker, so I have been trying a few recipes! I always hate endings too … hope you day goes good!

  8. April 26, 2012 / 10:05 pm

    Wow Nicole! I do not know how you make such incredible looking food with such few calories. Amazing! My kids love strawberries, so they will go crazy for this. And, any excuse to use my ice cream maker, I’m all for it! 😀

  9. April 28, 2012 / 6:54 am

    Hello, I love this website and I am doing a series soon on healthy baking. I linked you site in my post about the upcoming healthy baked goods. Hope you don’t mind!

  10. April 28, 2012 / 7:21 am

    I love everything strawberry, and I’m an even bigger fan of salted caramel – if I’m ever in Ohio, I’m seeking out this ice cream place.

    Never thought of using agave nectar in ice cream, and I was planning on making some strawberry ice cream this evening, I’ll have to give this recipe a try!

  11. Lisa
    May 6, 2012 / 3:32 pm

    I made this today and Oh Emm Gee! Thanks so much for the recipe! I didn’t have Chambord, so I used Cassis and did half the amount. So, so good!

    • Nicole, RD
      Author
      May 7, 2012 / 6:31 am

      Lisa: I’m so glad you enjoyed it! 🙂 I have to agree…Cooking Light did great with this recipe!

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