Pineapple-buttermilk sherbet

6 Servings

Ingredients

Quantity Ingredient
¾ cup Sugar
4 cups Low-fat buttermilk
2 teaspoons Vanilla extract
20 ounces Unsweetened crushed pineapple, (1 can) undrained

Directions

Combine all ingredients in a large bowl, and stir well.

Position knife blade in food processor bowl; add half of pineapple mixture, and pulse 3 times.

Pour mixture into the freezer can of a 2-quart hand-turned or electric freezer. Repeat procedure with remaining pineapple mixture, and freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze (ripen) at least 1 hour. Yield: 6 cups (serving size: ½ cup).

Per serving: 221 Calories; 2g Fat (6% calories from fat); 6g Protein; 48g Carbohydrate; 6mg Cholesterol; 173mg Sodium Recipe by: Cooking Light, May/June 1993, page 79 Posted to MC-Recipe Digest V1 #405 by igor@... on Jan 28, 1997.

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