Raspberry-Buttermilk Sherbet

By Lv2Cook

Ingredients

• 1 (14-ounce) bag frozen unsweetened raspberries thawed
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup 2% reduced-fat milk
• 1 cup low-fat buttermilk

Preparation

Step 1

Place raspberries in a food processor; process until smooth. Strain raspberries through a sieve into a bowl, reserving raspberry purée. Discard solids. Combine raspberry purée, sugar, and vanilla in a large bowl. Stir in milks.

Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer- safe container; cover and freeze 1 hour or until firm.

Serving Size: 1/2 cup