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Peaches 'N Cream Sherbet

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Rating: 4   Reviews: 1 See Reviews
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Active Time:  5 Minutes
Total Time:  1 Hour 10 Minutes
  Yields 1 quart
Rich creamy texture and a slightly tangy flavor play off beautifully against the sweet peaches. This almost no-effort sherbet is the perfect low fat answer to hot summer days.
2 cups frozen peaches
1/2 cup sugar
1/4 cup honey
2 cups low fat buttermilk
Place the peaches, sugar and honey in the blender and puree until smooth. With the machine on, add the buttemilk in a steady stream. Chill the mixture for 20 minutes in the refrigerator, then follow the manufacturer's instructions for the ice cream maker.

Recipe created exclusively for by Marge Perry.

Serving size = 1/2 cup

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Peaches 'n' Cream: Sweet Summer Dessert Combo
Nutrition Facts per Serving
Yield:   Yields 1 quart
Calories: 124
Fat. Total: 1g
Fiber: 1g
Carbohydrates, Total: 29g
Sodium: 65mg
% Cal. from Fat: 7%
Cholesterol: 2mg
Protein: 2g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Joanne, NY Reviewed: 07/31/2013
Easy, tasty
Use frozen peaches or fresh. I had some peaches on the counter, a bit tired, but perfect for giving itself a new life as sherbet. I peeled 4 average peaches and adjusted the sugar down a little as the peaches were very ripe and sweet. I have tried a lemon sherbet recipe using buttermilk; buttermilk is the secret of the universe. It makes such a wonderful creamy consistency and is lower cal than cream and milk. Any recipe that needs to use a cooked egg custard base, I avoid. EZ and refreshing!
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