Buttermilk Strawberry Ice
This recipe is taken from the 1983 Milk Calendar. All that a summer dessert should be- cool, light and refreshing.
- Prep: 10 min
- Freezing: 2 h - 3 h
Ingredients
- 3 cups (750 mL) buttermilk
- 1/3 cup (80 mL) honey
- 3 tbsp (45 mL) lemon juice
- 1 tsp (5 mL) grated lemon zest
- 1 1/2 tsp (7 mL) vanilla extract
- 4 cups (1 L) fresh or frozen strawberries sliced or mashed
- 4 egg whites
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Preparation
Thoroughly combine the buttemilk and other ingredients except egg whites. Pour into a 9 x 13-in (23 x 33 cm) metal pan; cover with foil and freeze overnight or until firm.
Spoon frozen mixture into blender or food processor; whirl until smooth. Beat egg whites until stiff but not dry; fold into strawberry-buttermilk mixture.
Refreeze for an additional 2 to 3 hours or until firm.
Spoon into large goblets; garnish with additional strawberries.
Tips
Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
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Nutritional information
Per serving| Energy: | 176 Calories |
| Protein: | 8 g |
| Carbohydrate: | 31 g |
| Fat: | 3 g |
| Fibre: | 2.3 g |
| Sodium: | 144 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 18 % / 197 mg |
| Folate: | 16 % |
| Riboflavin: | 24 % |
| Vitamin B12: | 24 % |
| Vitamin C: | 118 % |
