Lemon Buttermilk Sherbet

Ingredients:

• 2 cups light buttermilk
• grated zest from 2 lemons
• 3 tbsp. fresh lemon juice
  2/3 cup light agave nectar
• lemon twists or fresh mint leaves for garnish

Makes 8 (1/2 cup) Servings

In a large bowl, whisk together the buttermilk, lemon zest, lemon juice and agave nectar. Transfer to an ice cream maker and process according to the manufacturer's instructions. Freeze until ready to serve, then garnish with lemon twists or mint leaves.
 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. You can have your 'ice cream' and eat it too when you need to loose weight. A frozen homemade dessert is the perfect way to end a meal or at the end of the day to relax you. this dish contains 5 ingredients or less so Claire Robinson will be impressed. The agave nectar is a substitute for granular sugar and granular sugar substitute and adds more sweetness to the sherbet. You can also use lime juice or even orange juice in place of the lemon and it will still be delicious. This sherbet is smooth, creamy and packed with lemon flavor. The end result does look and taste like sherbet and it's better than what you would get at your local ice cream parlor.