Give sweet frozen strawberries and tangy buttermilk a whirl in your food processor in this practically instant sherbet.

Makes 4 servings, 3/4 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

4 cups IQF (individually quick-frozen) unsweetened strawberries (1 pound)
1/2 cup sugar, preferably superfine
1/2 cup buttermilk
1 tablespoon lemon juice

Combine strawberries and sugar in a food processor and pulse until finely chopped. Stir together buttermilk and lemon juice in a measuring cup and, with the machine running, pour through the feed tube. Process until smooth and creamy, scraping down the sides of the work bowl once or twice.

NUTRITION INFORMATION: Per serving: 150 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 37 g carbohydrate; 2 g protein; 2 g fiber; 36 mg sodium; 51 mg potassium.
Nutrition bonus: Vitamin C (35% daily value).
2 1/2 Carbohydrate Servings
Exchanges: 1 fruit, 1 1/2 other carbohydrate