Sherbet With Raspberries

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.