Honey Pineapple Sherbet Recipe

Honey Pineapple Sherbet Recipe photo by Taste of Home

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"Tart and fruity, this wonderfully light and frosty dessert is a delight for the eyes and taste buds," assures field editor Marsha Ransom of South Haven, Michigan. "I love its sunny yellow color and the juicy bits of pineapple."

This recipe is:

Quick

Diabetic Friendly

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Honey Pineapple Sherbet Recipe

Prep: 30 min. + freezing

Yield: 8 Servings

30 30

Ingredients

2 cans (8 ounces each) unsweetened crushed pineapple
1/2 cup honey
2 cups (16 ounces) plain nonfat yogurt
1 teaspoon vanilla extract
Fresh raspberries and mint, optional

Directions

Drain pineapple, reserving the juice; set pineapple aside. In a saucepan, combine honey and pineapple juice. Bring to a boil, stirring several times. Reduce heat; simmer, uncovered, for 5 minutes.
Cool completely. Stir in yogurt, vanilla and pineapple. Pour into a 9-in. square freezer-proof dish.
Cover and freeze for 2 hours, stirring every 30 minutes until slushy. Transfer to a bowl; beat for 1-2 minutes. Return to pan; cover and freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with raspberries and mint if desired. Yield: 8 servings.

Nutritional Analysis: One 1/2-cup serving (without garnish) equals 116 calories, 45 mg sodium, 1 mg cholesterol, 27 gm carbohydrate, 4 gm protein, trace fat. Diabetic Exchanges: 1 starch, 1 fruit.

Originally published as Honey Pineapple Sherbet in Taste of Home June/July 1999, p17