Cranberry Buttermilk Sherbet Recipes

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CRAN-RASPBERRY SHERBET SALAD MOLD



Cran-Raspberry Sherbet Salad Mold image

This recipes uses Sherbet which gives it a different flavor and consistency. This is great for the holidays or with any every day meal.

Provided by MTpockets

Categories     Gelatin

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

2 (3 ounce) boxes raspberry Jell-O gelatin (Or use cran-raspberry flavor)
1 1/2 cups boiling water
1 (16 ounce) can jellied cranberry sauce
1 pint raspberry sherbet, well softened (see note below)
1 tablespoon lemon juice
fresh raspberry
mint sprig

Steps:

  • In a large bowl, pour in both boxes of Jello into boiling water, stir to dissolve.
  • Stir in sherbet until sherbet dissolves.
  • Stir in cranberry sauce and blend until mixture is smooth.
  • Refrigerate for 30-45 minutes or until it starts to thicken.
  • Stir in lemon juice and transfer entire mixture to a 6 cup ring mold lightly sprayed with cooking spray. If you don't have a ring mold, just pour it into a nice glass bowl.
  • Refrigerate until firm.
  • Transfer to serving plate of your choice and garnish with fresh raspberries and a mint sprig before serving.
  • ***NOTE: To soften sherbet, I take it out of the freezer and put it into the refrigerator for 1-2 hours so it dissolves more easily.

Nutrition Facts : Calories 220.3, Fat 0.8, SaturatedFat 0.4, Sodium 133.4, Carbohydrate 52.7, Fiber 1.8, Sugar 48.8, Protein 2.2

PINEAPPLE BUTTERMILK SHERBET



Pineapple Buttermilk Sherbet image

This icy sweet sherbet from Dolores Kastello of Waukesha, Wisconsin stirs up easily for freezing in a jiffy.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1-1/4 quarts.

Number Of Ingredients 3

1 can (20 ounces) unsweetened crushed pineapple, undrained
2 cups buttermilk
3/4 cup sugar

Steps:

  • In a large bowl, combine all ingredients; stir until sugar is dissolved. Pour into an 8-in. square dish. Cover and freeze 1 to 1-1/2 hours or until mixture begins to harden. , Stir; freeze 3-4 hours longer or until firm, stirring occasionally. To use, remove from freezer 20 minutes before serving.

Nutrition Facts : Calories 113 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 57mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 2g protein.

CRANBERRY SHERBET



Cranberry Sherbet image

Can serve this as a mini dish with your main course ~ it is sure to be a healthy hit even with the children. Refreshing for the summer anytime !

Provided by Carol Junkins

Categories     Ice Cream & Ices

Time 3h10m

Number Of Ingredients 6

1 lb (4 cups) whole cranberries, uncooked
2 1/2 c water
2 c sugar
1 Tbsp plain gelatin
1/2 c cold water for gelatin
1/3 c fresh lemon juice, strained

Steps:

  • 1. Clean berries and cook in water until skins pop. Strain through a sieve. Add sugar and gelatin that has been softened in water as directed on the gelatin box. Mix well by stirring. Heat until thoroughly dissolved. Cool and add lemon juice, mixing well.
  • 2. Pour into 2 trays (about 2/3 full). Place trays in freezer. Freeze until solid, for 3 - 4 hours. Cut into chunks for serving. Will keep in freezer at least a week. Makes 6-8 servings

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