Buttermilk Sorbet with Strawberries
(Dessert)

INGREDIENTS (Sorbet)

2 cups low-fat buttermilk
1/4 cup sugar
1/4 cup light corn syrup

INGREDIENTS (Strawberries)

3 cups sliced fresh strawberries (about 1 pound)
1 tablespoon sugar

DIRECTIONS

To prepare sorbet, combine first 3 ingredients in a medium bowl, stirring until sugar dissolves. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

To prepare strawberries, combine strawberries and 1 tablespoon sugar; let stand 10 minutes. Spoon berries into serving bowls, and top with sorbet.

Calories: 206 (6% from fat). Fat: 1.4g (sat 0.7g, mono 0.4g, poly 0.2g). Protein: 4.8g. Carbohydrate: 46.5g. Fiber: 2.3g. Cholesterol: 5mg. Iron: 0.6mg. Sodium: 155mg. Calcium: 161mg.

SERVINGS: 4 (serving size: 3/4 cup sorbet and about 3/4 cup strawberries)

Though it commonly adds zing to biscuits, pancakes, and waffles, buttermilk rarely gets to express its natural tanginess by itself. However, this frozen treat lets it play center stage, adding slightly sweetened strawberries for color and variety. A smidgen of sugar brings out the berries' sweetness, but if they're very ripe, they may not need sweetening. Garnish each serving with fresh mint sprigs, if desired.

Recipe from Cooking Light, JUNE 2006.