Sherbet With Raspberries

• 2 12 cups plus 2 tbsp. reduced-fat buttermilk
• 13 cup plus 2 tbsp. sugar
• 3 tablespoons honey
• 12 cup low-fat plain yogurt
• 12 vanilla beans, split or 1 teaspoon pure vanilla extract
• 1 12 cups almonds, chopped
• 2 cups fresh raspberries
• slivered almonds

1. In a saucepan, combine buttermilk, sugar, honey, yogurt, and vanilla bean.
2. Heat mixture over low heat, stirring to dissolve sugar.
3. Be carful not to boil.
4. Strain mixture through a mesh sieve, returning vanilla bean to mixture, if using.
5. Place over an ice water bath to cool.
6. Place almonds in a single layer in a dry skillet and turn heat to medium.
7. Toast, stirring occasionally, until almonds are fragarant and golden brown, 2-3 minutes.
8. Just before processing in an ice-cream maker, remove vanilla bean, if using, add almonds and process according to manufacturer's instructions until frozen.
9. Place in freezer until needed.
10. 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.
11. Top with a small scoop of sherbet and a few slivered almonds.

buttermilk, sugar, honey, lowfat plain yogurt, vanilla beans, almonds, fresh raspberries, almonds

Taken from www.food.com/recipe/sherbet-with-raspberries-383697 (may not work)