Look for the seal.

Roasted Strawberry Cheesecake Sherbet



– 1-2 lb bag frozen, unsweetened whole strawberries – 1 1 lb container of Real California full fat labneh or kefir cheese – 1/3 cup of honey, agave, maple syrup, or organic corn syrup (more or less to taste) – 1 tbsp vanilla – 1/8 tsp of sea salt
Find real california milk products near you
Find & Buy


Preheat the oven to 400 degrees. Place the frozen strawberries in a 9x12 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 from the oven, and let the strawberries cool for at least an hour, 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.

Credit: Anne Danahy - Craving Something Healthy

Per Order:

Makes 1 ½ Quartz