"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 TimePrep: 10 min. + freezing
- 1 cup sour cream
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 3 cups fresh or frozen blueberries, thawed
- 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.
Nutrition Facts1/2 cup: 323 calories, 10g fat (7g saturated fat), 38mg cholesterol, 30mg sodium, 55g carbohydrate (49g sugars, 3g fiber), 3g protein.
Originally published as Blueberry Sherbet in Quick Cooking May/June 2003
Aug 7, 2014
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!