Sherbet With Raspberries

Submitted by Chef mariajane

"To celebrate the arrival of fresh local raspberries, serve them with toasted almond sherbet to treat family and guests."

 

• Ready In: 10mins
• Ingredients: 8
• Serves: 8

ingredients

• 2 1⁄2 cups plus 2 tbsp. reduced-fat buttermilk
• 1⁄3 cup plus 2 tbsp. sugar
• 3 tablespoons honey
• 1⁄2 cup low-fat plain yogurt
• 1⁄2 vanilla beans, split or 1 teaspoon pure vanilla extract
• 1 1⁄2 cups almonds, chopped
• 2 cups fresh raspberries
• slivered almonds

directions

1. In a saucepan, combine buttermilk, sugar, honey, yogurt, and vanilla bean. Heat mixture over low heat, stirring to dissolve sugar.
2. Be carful not to boil. Strain mixture through a mesh sieve, returning vanilla bean to mixture, if using. Place over an ice water 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 fragarant 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.
5. Place in freezer until needed.
6. To serve, in a parfait glass,a few raspberries in the bottom of the glass, then put a scoop of sherbet, then a layer of raspberries, then another scoop of sherbet, and another layer of raspberries. Top with a small scoop of sherbet and a few slivered almonds.