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Blueberry Sherbet Recipe

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"I like to garnish this refreshing dessert with whipped cream," recommends Judith Rush of Newport, Rhode Island. "It can also be made with raspberries or strawberries," she adds.
TOTAL TIME: Prep: 10 min. + freezing
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 4 servings

Ingredients

  • 1 cup (8 ounces) sour cream
  • 3/4 cup sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 3 cups fresh or frozen blueberries, thawed

Nutritional Facts

1 serving (1/2 cup) equals 323 calories, 10 g fat (7 g saturated fat), 38 mg cholesterol, 30 mg sodium, 55 g carbohydrate, 3 g fiber, 3 g protein.

Directions

  1. In a blender or food processor, combine all ingredients; cover and process until smooth. Press through a sieve; discard the blueberry seeds and skin. Freeze for 8 hours or overnight. Remove from the freezer 30 minutes before serving. Yield: 2 cups.
Originally published as Blueberry Sherbet in Quick Cooking May/June 2003, p19

Nutritional Facts

1 serving (1/2 cup) equals 323 calories, 10 g fat (7 g saturated fat), 38 mg cholesterol, 30 mg sodium, 55 g carbohydrate, 3 g fiber, 3 g protein.

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