Raspberry Sherbert

  • 1 bag (12 ounces) frozen dry-pack raspberries, thawed
  • 1 cup low-fat buttermilk
  • 2/3 cup sugar

Combine raspberries, buttermilk and sugar in blender. Whirl until smooth. Strain through sieve to remove seeds. Freeze in ice-cream maker according to manufacturer's directions. To freeze by hand, place puree in 13 x 9 x 2-inch baking dish. Freeze. Scrape into food processor. Whirl, scraping down side of work bowl as needed, until smooth. Serve immediately. Garnish with a sprig of mint and a few fresh raspberries if desired (Optional).

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