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Roasted Strawberry Cheesecake Sherbet
Recipes
Ingredients:
– 1-2 lb bag frozen, unsweetened whole strawberries
– 1 1 lb container of Real California full fat labneh or kefir cheese
– 1/3 cup of honey, agave, maple syrup, or organic corn syrup (more or less to taste)
– 1 tbsp vanilla
– 1/8 tsp of sea salt
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Directions:
Preheat the oven to 400 degrees. Place the frozen strawberries in a 9x12 baking dish, and roast for 45 minutes to 1 hour, or until the berries start to break down, and the juices thicken and coat the back of a spoon. Remove from the oven, and let the strawberries cool for at least an hour, or overnight.
Place the roasted strawberries in the bowl of a food processor fitted with the chopping blade. Add the labneh, honey, vanilla and salt. Puree until smooth. Adjust the sweetness to taste. Pour the mixture into the frozen bowl of an ice cream maker, and churn for about 20-30 minutes. Transfer the sherbet to a container with a lid, and freeze for at least 2 hours.
Credit: Anne Danahy - Craving Something Healthy
Per Order:
Makes 1 ½ Quartz
Now you're cookin'
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.