Français
 
Toasted almond sherbet with raspberries Recipe
 
Recipe
Photos
 
 
Toasted almond sherbet with raspberries
Flavors of the USA
Total time: 1hr to 2hr

Preparation time : 40 minutes

 
Difficulty: Easy
Chef's Note

Adapted from a recipe by Chef Kevin Rathbun of Rathbun’s Restaurant in Atlanta, GA.

Did you know that almonds are one food that can literally be taken to heart?
 

Ingredients
Makes: 8 servings

- 2 1/2 cups (625 mL) plus 2 tablespoons (30 mL) reduced fat buttermilk
- 1/2 cup (125 mL) plus 2 tablespoons (30 mL) sugar
- 3 tablespoons (45 mL) honey
- 1/2 cup (125 mL) low fat plain yogurt
- 1/2 vanilla bean, split (or 1 teaspoon [5 mL] good quality vanilla extract)
- 1 1/2 cups (375 mL) chopped almonds
- 1 pint fresh raspberries
- Slivered almonds to garnish (optional)
Method
  1. Combine the buttermilk, sugar, honey, yogurt and vanilla bean (or extract) in a saucepan.
  2. Heat mixture over low heat, stirring to dissolve the sugar. Be careful not to bring to a boil. Strain mixture through a mesh sieve, returning vanilla bean to the mixture, if using. Place over an ice bath to cool.
  3. Place almonds in a single layer in a dry skillet, and turn heat to medium. Toast, stirring occasionally, until almonds are fragrant and golden brown, 2-3 minutes.
  4. Just before processing in an ice cream maker, remove vanilla bean (if using), add almonds, and process according to manufacturer’s instructions until frozen. Place in freezer until needed.
  5. To assemble sundaes, layer sherbet with fresh raspberries and serve with Toasted Almond Shortbread. Garnish with slivered almonds, if desired.
Nutrition per serving (1/8)

* Calories - 258 kcal
* Cholesterol - 7 mg
* Total fat - 12,3 g
* Satured fat - 2,0 g
* Monounsatured fat - 7,0 g
* Polyunsatured fat - 2,7 g
* Carb - 31 g
* Potassium - 389 mg
* Proteins - 9 g
* Vitamin E - 5,6 mg
* Fibers - 5 g
* Calcium - 202 mg
* Magnesium - 77 mg
* Sodium - 80 mg

 
More recipe ideas
Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up