Title: Blackberry Buttermilk Sherbet
Categories: Icecream Diabetic Fruit
Yield: 10 Servings
| 1 | lb | Bag frozen, unsweetened blackberries |
| 1 | | Egg |
| 1 | ds | Salt |
| 1/8 | ts | Stevia Reubadiana extract |
| | | OR |
| 5 | | Evn. aspartame sweetener |
| 2 | c | Buttermilk |
SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, copyright
1993, ISBN #0-8069-8530-5. MM format by Ursula R. Taylor.
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