Life is returning to normal. Wilbur the foster dog left us seven days ago (but who’s counting) and I am feeling like the household is running much more smoothly and calmly. Carpets were cleaned yesterday, so all lingering evidence of Wilbur’s stay is gone. So now my plan is to be militant over no shoes in the house for probably 4 days, and then I’ll relax to the normal state of affairs.
My boys gave me a KitchenAid ice cream maker for Christmas and this recipe from Cooking Light seemed like a great reason to make a yummy dessert. Sherbet is different from sorbet in that it contains dairy. This recipe uses buttermilk, which produced a nice subtle tangy flavor. Low in PointsPlus (3 for 3/4 cup), it makes a great treat.
I love to call it sher-bert, much to my son’s dismay.
Strawberry Sherbet
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2 cups chopped strawberries
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1/3 cup agave nectar
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1 1/2 cups low-fat buttermilk
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3 Tbsp. Chambord (raspberry-flavored liqueur)
Combine berries and agave in a blender; process until smooth. Add buttermilk and blend well. Add liqueur. Chill mixture for at least an hour. Pour into ice cream maker and freeze according to directions. Serves 6 (serving size: about 3/4 cup)
Recipe from Cooking Light, May 2012
Using the Weight Watcher’s Recipe Builder, each serving has 3 PointsPlus.
