Lemon Buttermilk Sherbet

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This recipe makes 8 servings
Recipe Nutrition Info Comments 0
Chef's View
A homemade frozen dessert is always a welcome ending to any meal, and this rich-tasting sherbet is a true treat for Phase 1 dieters. Here, agave nectar provides a natural alternative to granular sugar substitute.


  • 2 cup(s) buttermilk, reduced-fat
    (1.5% fat)
  • 2 medium lemon
    zested (use all) and juiced (use 3 tablespoons)
  • 2/3 cup(s) agave syrup
    light nectar
  • 8 sprig(s) mint, fresh
    or lemon twists, as garnish


  • 1

    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.

  • Makes 8 (1/2-cup) servings.
Nutritional Information Amount Per Serving
  • Calories117
  • Total Fat1g
  • Saturated Fat0.8g
  • Sodium53mg
  • Carbohydrates25g
  • Dietary Fiber0g
  • Protein3g
  • Cholesterol5mg
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