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Cheesecake Sherbet

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  • Prep 5 min
  • Total 40 min
  • Servings 8
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An ice-cream freezer transforms four simple ingredients into a creamy, low-fat indulgence.
Updated May 9, 2005
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Ingredients

  • 1 cup sugar
  • 2 cups buttermilk
  • 1 teaspoon grated lemon peel
  • 1/4 cup lemon juice

Steps

  • 1
    Mix all ingredients until sugar is dissolved.
  • 2
    Pour into 1-quart ice-cream freezer. Freeze according to manufacturer's directions.

Tips from the Betty Crocker Kitchens

  • tip 1
    Powdered buttermilk—found in the baking aisle—is a convenient alternative to fresh. Use what you need, and refrigerate the rest.
  • tip 2
    Spread frozen sherbet in a chocolate cookie crumb crust and drizzle with caramel topping for Frozen Cheesecake Pie.

Nutrition

130 Calories, 1 g Total Fat, 2 g Protein, 28 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
10
Total Fat
1 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
55 mg
Potassium
110 mg
Total Carbohydrate
28 g
Dietary Fiber
0g
Protein
2 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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