
Sounds easy, right? Yes. It really is about the simplest dessert you’ll ever make. The hardest thing you have to do is grate some lemon zest and juice a few lemons to make this light, refreshing treat. The best part for me was that I did not have to make another trip to the grocery store since we had buttermilk leftover from making pancakes.
Although its name implies that it is high in fat, buttermilk contains no butter and is traditionally low in fat. According to the California Milk Advisory Board, the name "buttermilk" stems from the original method of making buttermilk: buttermilk was the milk left over after churning butter.
Light, refreshing and low in fat: awesome! But wait, it gets better, the folks at ViSalus® sent us a sample of their Vi-Shape® Nutritional shake mix which is uniquely formulated with a specific blend of ingredients including Tri-Sorb™, fiber and key vitamins and minerals. Tri-Sorb™ is a unique, proprietary blend soy protein and two forms of whey protein that increase satiety and reduce body fat while providing higher amounts of protein and yield fewer carbohydrates and fat.

Lemon Buttermilk Sherbet
1/2 cup water
1 cup sugar
Zest of one lemon, preferably unsprayed
3 cups buttermilk (lowfat or regular)
1/3 cup freshly squeezed lemon juice (about 3 lemons)
4 scoops of Vi-Shape® Nutritional Shake Mix (optional)
Volcanic Salt (like Red Alaea or Hiwa Kai) for serving

Cut the lemons in half and juice, reserving the outer peel to use as the serving bowls. Put the lemon juice in the refrigerator to chill along with the simple syrup. Using a spoon remove any excess pulp and membranes. Cut the tops/bottoms just slightly so that the lemon “cups” sit flat. Dip the rims of the lemon cups in sugar and immediately place in the freezer.


To serve, remove the lemon cups from the freezer and scoop the sherbet into them. Sprinkle the top with good, large-crystal salt and serve immediately. Be prepared for everyone to want second (or even third) helpings!