Recipe 4 All: Blackberry Buttermilk Sherbet Recipe — Every recipe in the World on this site.

Recipe 4 All: Blackberry Buttermilk Sherbet Recipe

Blackberry Buttermilk Sherbet

Yield: 10 Servings
1lb Bag frozen, unsweetened
1  Egg
1ds Salt
1/8teaspoon Stevia Reubadiana extract
5  Evn. aspartame sweetener
2cups Buttermilk

Slightly thaw blackberries. Transfer to a food processor or blender and process to puree. Set aside. Separate egg, setting the white aside. Combine egg yolk, and Stevia Rebaudiana extract in a bowl. Beat until thick and lemon-colored. Gradually beat in blackberry puree. Blend in buttermilk. Beat egg white until it holds a firm peak. Fold buttermilk blackberry mixture into beaten egg white just enought to blend. Transfer mixture to an ice-cream freezer and freeze according to manufacturer's directions, OR pour mixture into a 9 inch baking pan and place pan in freezer for 2 to 3 hours or until mixture is almost firm. Remove pan from freezer and break mixture into pieces. Place pieces in a chilled bowl. Beat with an electric mixture until smooth but not melted. Transfer back to pan. Cover and freeze until firm. YIELD: 10 servings EXCHANGE per serving: 1 fruit CALOIRES per erving: 52 Carbohydrates per serving: 13 g

Your Blackberry Buttermilk Sherbet is ready. Buon appetito!

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