Directions:
- Place blackberries and sugar in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir buttermilk into puree.
- Transfer to a 13x9-in. baking dish. Freeze 1 hour or until edges begin to firm. Stir and freeze 2 hours longer or until firm.
- Just before serving, transfer to a food processor; process 2-3 minutes or until smooth. Yield: 1 quart.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203 Kcal (850 kJ) | ||
| Calories from fat | 16.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 3% | |
|---|---|---|---|
| Cholesterol | 6.74mg | 2% | |
| Sodium | 65.67mg | 3% | |
| Potassium | 188.99mg | 4% | |
| Total Carbs | 45.14g | 15% | |
| Sugars | 40.77g | 163% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 2.59g | 5% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.8mg | 4% | |
| Calcium | 92.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 121.74 Kcal (510 kJ) | ||
| Calories from fat | 9.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 3% | |
|---|---|---|---|
| Cholesterol | 4.04mg | 2% | |
| Sodium | 39.38mg | 3% | |
| Potassium | 113.34mg | 4% | |
| Total Carbs | 27.07g | 15% | |
| Sugars | 24.45g | 163% | |
| Dietary Fiber | 2.26g | 15% | |
| Protein | 1.55g | 5% | |
| Vitamin C | 1.4mg | 4% | |
| Iron | 0.5mg | 4% | |
| Calcium | 55.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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