Roasted Strawberry Cheesecake Sherbet

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5 from 1 vote

A healthier, probiotic-rich homemade sherbet

Prep Time0

Cook Time1

chill, churn and freeze time4 30

Total Time5 30

Course: Dessert

Cuisine: American

Servings: 1 ½ quarts

Calories: 158kcal

Author: Anne Danahy, RD

Ingredients

2 pounds fresh or frozen strawberries
16 ounces labneh
⅓ cup of honey agave, maple syrup, or organic corn syrup (more or less to taste)
1 tablespoon vanilla
⅛ teaspoon of sea salt

Instructions

Preheat the oven to 400 degrees.
Place the frozen strawberries in a 9 x 12 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 the strawberries from the oven, and let the strawberries cool for at least 2 hours, 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.

Notes

If you can't find labneh at the store, make your own by straining 2 cups of plain, whole milk Real California Greek yogurt through a cheesecloth. Place a colander over a small bowl. Line the colander with cheesecloth, and place yogurt in the cheesecloth. Let it sit in the refrigerator for about 48 hours until the liquid drains away.

Nutrition