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Blackberry Buttermilk Sherbet

1 lb Bag frozen, unsweetened blackberries
1 Egg
1 ds Salt
1/8 ts Stevia Reubadiana extract OR 5 Evn. aspartame sweetener
2 c Buttermilk


Slightly thaw blackberries. Transfer to a food processor or blender and process to puree. Set aside. Separate egg, setting the white aside. Combine egg yolk, and Stevia Rebaudiana extract in a bowl. Beat until thick and lemon-colored. Gradually beat in blackberry puree. Blend in buttermilk. Beat egg white until it holds a firm peak. Fold buttermilk blackberry mixture into beaten egg white just enought to blend. Transfer mixture to an ice-cream freezer and freeze according to manufacturer's directions, OR pour mixture into a 9 inch baking pan and place pan in freezer for 2 to 3 hours or until mixture is almost firm. Remove pan from freezer and break mixture into pieces. Place pieces in a chilled bowl. Beat with an electric mixture until smooth but not melted. Transfer back to pan. Cover and freeze until firm.


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