Honey Pineapple Sherbet Recipe

Honey Pineapple Sherbet Recipe
Honey Pineapple Sherbet Recipe photo by Taste of Home
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Honey Pineapple Sherbet Recipe

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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."
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + freezing

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

Nutritional Facts

1/2 cup: 116 calories, 1g fat (0 saturated fat), 1mg cholesterol, 45mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fruit.

  • 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
  1. 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.
  2. Cool completely. Stir in yogurt, vanilla and pineapple. Pour into a 9-in. square freezer-proof dish.
  3. 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.
Originally published as Honey Pineapple Sherbet in Taste of Home June/July 1999, p17

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