Pineapple sherbert #5

8 Servings

Ingredients

Quantity Ingredient
3¼ cup Unsweetened pineapple juice
¼ cup Crushed pineapple in juice
1 Env. gelatin
⅛ teaspoon Stevia rebaudiana extract
OR
5 Pkt. aspartame sweetener
1 cup Low[fat milk

Directions

SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, copyright 1993, ISBN #0-8069-8530-5. MM format by Ursula R. Taylor.

In a saucepan, mix pineapple juice, crushed pineapple with juice, unflavored gelatin, and Stevia Rebaudiana extract. Cook and stir until gelatin and Stevia Rebaudiana are dissolved and mixtue is slsightly warmed.

Remove from heat. Stir in milk. Mixture will appear to have curdled slightly. Mix all ingredients.ss Freeze in an ice-cream freezer 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 pienapple mixture in 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.

YIELD: 8 servings

EXCHANGE per serving: 1 fruit

CALORIES per serving: 76

Carbohydrates per serving: 15 g Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 19, 98

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