Almost nothing is as delicious and refreshing as ice cream on a hot, summer day. Unfortunately, ice cream isn’t ideal for those looking to eat lighter and to reduce the amount of fat in their diets. That’s where this incredible cherry vanilla sherbet comes in. This wonderful ice cream alternative is bursting with fresh cherries, and because it is made with Greek yogurt and soy cream, is a sweet treat that you don’t need to feel guilty about.
This week’s recipe: Cherry and Vanilla Sherbet
Why we like it:
Fresh cherries are at their ripest and most delicious in the summer. Sweet, tart, low-calorie, and packed with vitamins, mineral, and powerful antioxidants, cherries are the perfect addition to any summer dessert.
This sherbet tastes just as good as ice cream, but is a much healthier frozen treat option. Greek yogurt is high in protein and calcium and is low in fat and calories, and soy cream contains significantly less fat than traditional heavy cream.
1 cup soy cream
¼ cup 2% milk
1 ½ cups plain Greek yogurt
2 tsp salt
1/3 cup agave syrup
1 tsp vanilla extract
1 lb fresh cherries
2 tbsp agave syrup
2 tbsp lemon juice
Begin making the vanilla sherbet base by combining the Greek yogurt, soy cream, and milk in a large bowl.
Add in the agave syrup, salt, and vanilla extract and whisk well to combine.
Place the bowl in the freezer for 4-5 hours to let it set. Every 30 minutes, whisk the mixture vigorously (this will help the sherbet to be as creamy as possible).
Prepare the cherry mixture while the sherbet is in the freezer. Wash, pit and quarter the fresh cherries. If you don’t have a cherry pitter you can easily use a paring knife to cut out the pits.
Combine the cherries, 2 tbsp of agave syrup, and lemon juice in a large skillet over medium-high heat.
Cook the cherries over medium-high heat for about 10 minutes until they are soft and the juice has thickened to syrupy consistency. Then, remove the mixture from the heat and place it in a bowl. Set it aside and allow the cherry mixture to cool down to room temperature so that it can be added to the sherbet base.
After the sherbet has been in the freezer for 4-5 hours, its texture should resemble whipped cream. Once it does, gently fold the cherry mixture into the sherbet base. To make sure there are visible swirls of cherry throughout the sherbet, do not mix the cherries in too much.
Place a piece of parchment paper directly on top of the sherbet and then tightly seal the bowl with a layer or two of plastic wrap. If you do not have parchment and/or plastic wrap, transfer the sherbet to a freezer-safe airtight container before folding in the cherries. Return the sherbet to the freezer for 4-8 hours or overnight so it can set fully.
When you’re ready to serve the sherbet, remove the plastic wrap and the parchment paper, and let the sherbet sit for 5-10 minutes at room temperature so it can soften just a bit (this will make scooping much easier). Then, scoop into dishes, top with some fresh cherries, and enjoy!