Blueberry Sherbet Recipe
- 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
- 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.
1/2 cup: 323 calories, 10g fat (7g saturated fat), 38mg cholesterol, 30mg sodium, 55g carbohydrate (49g sugars, 3g fiber), 3g protein .
Reviews for Blueberry Sherbet
"This dessert was so easy to prepare and very refreshing! I substituted Greek yogurt for the sour cream, which worked out well. I can't wait to try it with strawberries and raspberries!"