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Honey Pineapple Sherbet

 Honey Pineapple Sherbet
"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."
8 ServingsPrep: 30 min. + freezing


  • 2 cans (8 ounces each) unsweetened crushed pineapple
  • 1/2 cup honey
  • 2 cups (16 ounces) plain nonfat yogurt
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Fresh raspberries and mint, optional


  • 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 Facts: 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.