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Sherbet: Pineapple-Buttermilk Sherbet

Source of Recipe

Cooking Light, May/June 1993, page 79


List of Ingredients

3/4 cup sugar
4 cups low-fat buttermilk
2 teaspoons vanilla extract
20 ounces unsweetened crushed pineapple (1 can) undrained


Recipe

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.