Have to share this recipe -- the most WONDERFUL strawberry sherbet

[emilycat]

SO and I easily declared this the best dessert I've ever made, and far better than the strawberry ice creams I've had before.
It tastes so rich, and it's so creamy for being low-fat.

From Moosewood Book of Desserts

Strawberry Sour Cream Sherbet

1 pint fresh strawberries, rinsed and hulled (I used a bit more, since I had 13 pounds to use up!)
3/4 cup sugar
1 cup sour cream (I used organic low-fat)
1/2 t. pure vanilla extract

In a food processor or blender, puree the strawberries until smooth. Add the sugar and whirl for another minute. For the best flavor, refrigerate for about an hour (I think I left mine in there for about 1 1/2 hours). Stir the sour cream and vanilla into the strawberries and whisk well until smooth.
Transfer to an ice cream machine and freeze according to manufacturer's directions.
Can be served right from the ice cream maker, but also keeps well in the freezer.

Moosewood's Note* We prefer the flavor and texture of regular sour cream, but you can use yogurt, nonfat yogurt or nonfat sour cream with very good results.

[Linda in MO]

Looks delicious! I bet you would also like CL's Strawberry Buttermilk Ice Cream and CL's Strawberry Buttermilk Gelato. My kids went nuts over both of these, so I know they would like this one. http://community.cookinglight.com/showthread.php?s=&threadid=24218&highlight=strawberry
http://community.cookinglight.com/showthread.php?s=&threadid=23305&highlight=strawberry

[aggie94]

Ok, I am going to buy an ice cream maker. THIS WEEKEND.

[sherri]

Emily
I have two questions for you (or anyone else who reads this post).

First, do you use the Moosewood Book Of Desserts a lot...how is the fat content of most of the recipes?? I have made some of their desserts in low fat favorites and have really liked them. I really like Mollie Katzen desserts too (from Vegetable Heaven), but I find many of them to have quite a bit of fat (example: peanut butter brownies sound decadent, but are loaded with fat!!)I am always searching for lower fat desserts!

Also, do you use your ice cream maker a lot? I use my bread machine all the time, but I am still debating about buying the ice cream maker. Of course, knowing me, it would not collect dust!!

Thanks!!

[dmcgreevey]

Just trying to figure out the nutritional info and was wondering how many servings you think it makes?

It sounds delicious!

[aggie94]

Hhhmmpphff. :mad:

I just reread the recipe and I don't have either a blender or a food processor here. I left them both with DH. :(

I guess the ice cream maker will have to wait. Luckily, it will still be hot enough in a few months to need ice cream. :D

[JHolcomb]

Emily-
Do you think I could make this work with frozen berries? I have some organic ones I need to use. This looks so good that I would almost consent to going out to the farmers market and getting some un-organic berries (I'm really, really anal about buying only organic strawberries :rolleyes: ). I have a little leftover coconut lime sorbet in the freezer from last night (DH's fave), but once it's gone, I'd like to try making this. Thanks

Jen

[gertdog]

Originally posted by sherri
First, do you use the Moosewood Book Of Desserts a lot...how is the fat content of most of the recipes?? I have made some of their desserts in low fat favorites and have really liked them. I really like Mollie Katzen desserts too (from Vegetable Heaven), but I find many of them to have quite a bit of fat (example: peanut butter brownies sound decadent, but are loaded with fat!!)I am always searching for lower fat desserts!


Sherri,

I use the Book of Desserts cookbook fairly frequently. The fat content varies widely, but there are a lot of lower-fat options and I believe that the titles of low-fat recipes are printed in a different color than those of other recipes. I make the Maple-Walnut Bread frequently (not low fat but very tasty), Gingerbread Cupcakes with Lemon Frosting, Key Lime Tart, and Navajo Peach Crisp (YUM!) are all winners too. And some of the chocolate dessert sauces in the back are excellent.

And now I will have to try the strawberry sherbet. Thanks for the review, Emily!

[emilycat]

Wow, lots of questions!

sherri, I actually don't use the book that much, partly because so many of the desserts are higher fat (and I don't think that desserts are as "tinkerable" in lightening than cooking recipes), and partly because I just don't make dessert all that often. But as gertdog said, there are a bunch in there that are lower in fat, and they do look wonderful. I just haven't gotten around to them. :o
And actually, I just bought my ice cream maker a few weeks ago, and I've already used it about 6 times. :D

Jen, I do think it would work with frozen berries, especially since you'll be pureeing them. I'd just let them thaw before you measure them, since the volume may decrease a bit. (I was so lucky last weekend to be able to pick 13 pounds!!! of organic berries for a buck a pound!)

Eva, you definitely don't need a blender for this -- get something with a flat, durable bottom -- I like to use my glass measuring cup, and mash the hell out of them. If they're ripe that shouldn't be too difficult. Then just whip them really well with a whisk, and that should suffice.

Linda, you're right -- I do like CL's buttermilk gelato; I tried it last week and made it twice! But this one is much better, IMO. :p

Dawn, it makes 1 quart, so 8 1/2-cup servings. We're getting about six out of it. :p

[aggie94]

Originally posted by emilycat
Eva, you definitely don't need a blender for this -- get something with a flat, durable bottom -- I like to use my glass measuring cup, and mash the hell out of them. If they're ripe that shouldn't be too difficult. Then just whip them really well with a whisk, and that should suffice.

Thanks, Emily! I'll probably pick up that ice cream maker after all. :)

[JHolcomb]

Emily, I am so jealous. I was lucky enough to pick a ton of organic blueberries last year, but I can't find local organic strawberries anywhere. Jealous!

Heath will probably finish the rest of the coconut lime sorbet tonight, so I'll probably make this over the weekend. Thanks again for the recipe.

[Curleytop]

This is the one I use all the time, mostly with my homegrown boysenberries. It can be used with any berries! I am sending it to you with my own "special helps"!

* Exported from MasterCook *

STRAWBERRY FROZEN YOGURT

Recipe By :DENI SCOOP FACTORY
Serving Size : 8 Preparation Time :0:30
Categories : Berries Blender
Desserts Food Processor
Frozen Desserts Fruit
Low Fat Yogurts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Plain or Vanilla Yogurt
1 Cup LowFat Sourcream
1/4 Cup Light Corn Syrup
3/4 Cup Sugar
1 Teaspoon Vanilla
1 Cup Pureed Strawberries, Raspberries,
Boysenberries or other fresh ripe fruit -- Pureed

Several hours before placing in DENI SCOOP MACHINE!
Prepare berries, pureed and strained if necessary. If frozen, thaw, might need more fruit after thawing.
Combine all ingredients in a mixing bowl, blender or food processor.
Beat Well
Chill thoroughly.
Follow standard instructions on Page 2 of DENI SCOOP FACTORY ( About 20 minutes of mixing}.


Place in plastic bowl, cover and freeze.

Description:
"THIS IS THE BEST RECIPE!"
Yield:
"1 Quart"
Start to Finish Time:
"8:00"

- -

Per Serving (excluding unknown items): 103 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 27g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 2 Other Carbohydrates.

NOTES : THIS IS THE ONE! GREAT WITH STRAWBERRIES, BOYSENBERRIES AND RASPBERRIES!
Measure perhaps 2 cups of the frozen fruit to make 1 cup of puree. Frozen berries can be microwaved to hasten the process.

[shoezoo]

I also loved this sherbet recipe. I'm going to serve it for dessert on mother's day with some light brownies that I frosted with Don Mauer's nummy chocolate frosting. I'm wondering if the sherbet recipe would also work well for other fruits like blueberries?? And for all you rhubarb fans, what about rhubarb or strawberry rhubarb sherbet??

[Aspen]

Emily,

Made this sherbet this weekend and it was wonderful. I used 2 cups of pureed strawberries and added 1 T. of Triple Sec also. I made it early in the day with all the ingredients included (stored covered in the refrigerator)and then froze it about 8 hours later. Thanks for sharing this keeper...will make it again soon.

Shoezoo -- thought your idea of blueberries or strawberry-rhubarb was an interesting idea. If you make it, would you post the results,please.

---Aspen

[emilycat]

Aspen, I'm so glad you liked it!
I'm making this again (for the fourth time!!! :D ) for friends tonight, and I think I'll use your Triple Sec addition -- what a yummy idea!
Oh, and shoezoo, I think it would work with pureed blueberries -- I'd use about 2 cups of whole berries, thawed. I was actually planning on trying that next!

[kimmypickles]

:D This was super-duper yummy! I was a bit sceptical about the sour cream at first but yum!!!! Thank you so much for this great recipe. DH is already begging me to make it again tonight.