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This icy sweet sherbet from Dolores Kastello of Waukesha, Wisconsin stirs up easily for freezing in a jiffy.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One serving (1/2 cup) equals 113 calories, trace fat (trace saturated fat), 3 mg cholesterol, 57 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.
Originally published as Pineapple Buttermillk Sherbet in Light & Tasty February/March 2004, p45
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Reviewed on May. 07, 2012 by catherine7
My husband and I love this dessert. So light and refreshing.
Reviewed on May. 04, 2012 by theavonlady
Loved it! we have made it 3 times now! Can't get enough.
Reviewed on May. 03, 2012 by leeannmorris
My husband is diabetic, so I used 1/4c sugar and 1/2 C Splenda. He loves it~!!
Reviewed on May. 03, 2012 by YvonneEllen
So very simple to make and so delicious. Added frozen cherries to one batch which was ta!sty too. This became an instant family favorite
Reviewed on May. 03, 2012 by Glennajo51
I made this last week and it is wonderful -- very easy and it tastes just like pineapple sherbet. I used low fat buttermilk -- recipe did not specify. If you like pineapple, you will love this!!!
Reviewed on May. 03, 2012 by cjs kitchen
I hate people who do this, but I, too, "tweaked" the recipe for what I had on hand. used sweet cream buttermilk powder (reconstituted w/water), sweetened pineapple (all I had at the time), and thus, cut the sugar down to 1/3 cup. Was great, loved it, so probably won't try it the original way, with all the sugar.
Reviewed on May. 03, 2012 by kboggs2
This was very good...I used lowfat buttermilk and splenda baking sugar. People just use a little common sense if your diabetic like my husband...replace sugar with splenda : )
Reviewed on May. 01, 2012 by gds16625
Has anyone tried this recipe with Splenda--does if freeze as well and how much did you use?
Reviewed on Apr. 28, 2012 by LynnRoseT
I had a brainstorm while making this yesterday, and added half a bag of coconut to it. I also doubled the recipe. I just had some, and WOW is it ever good!! YUM! The added coconut makes it taste like a very tropical treat!!
Reviewed on Apr. 27, 2012 by Txjosh16
As a long time diabetic, I have learned that there is nothing I can't eat as long as I work it wisely into my meal plan. Yes there is a more sugar in this than I would usually eat in a single serving, but for a dessert that includes milk and fruit I can certainly work it in. There is no food a diabetic can't eat. There are foods an individual may not tolerate as well and may choose to avoid so as not to spike (for me it is a plain jane english muffin -- any other white bread no problem, but a white english muffin and up I go). But anything can be worked judiciously into a well thought out meal plan. We make something similar with evaporated milk and lemon juice. I can eat it with no problem -- if I plan for it.
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