Raspberry Buttermilk Sherbet

Ingredients:

• 2 cups frozen or fresh raspberries
• 2/3 cup agave nectar
• 2 cups light buttermilk
• 2 tbsp. fresh lemon juice
• raspberries for garnish

Makes 12 (1/2-cup) Servings

 

In a bowl, combine 1 package (15 oz.) thawed frozen raspberries (not in syrup) with the agave nectar. Let stand for 30 minutes. Transfer the mixture to a food mixture and the buttermilk and 2 tablespoons lemon juice. Puree until smooth. Transfer to an ice cream maker and process according to he manufacturer's instructions. Freeze until ready to serve, then garnish with raspberries or mint leaves.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who says you can't enjoy a frozen dessert when you're dieting? You can have your 'ice cream' and eat it too! The original recipe was Lemon Sherbet but in this recipe, you can use any kind of berries and it will still be refreshingly delicious. Agave nectar is the key to making this sherbet so sweet and delicious. Agave nectar is a natural alternative to granulated sugar and comes from the juice of a Mexican agave cactus. This homemade sherbet is better than what you would buy at the store and will quickly be a favorite in your house.