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Pineapple Buttermilk Sherbet Recipe

Pineapple Buttermilk Sherbet Recipe

This icy sweet sherbet from Dolores Kastello of Waukesha, Wisconsin stirs up easily for freezing in a jiffy.
TOTAL TIME: Prep: 10 min. + freezing YIELD:10 servings

Ingredients

  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 2 cups buttermilk
  • 3/4 cup sugar

Directions

  • 1. In a large bowl, combine all ingredients; stir until sugar is dissolved. Pour into an 8-in.-square dish. Cover and freeze 1 to 1-1/2 hours or until mixture begins to harden.
  • 2. Stir; freeze 3-4 hours longer or until firm, stirring occasionally. To use, remove from freezer 20 minutes before serving. Yield: 1-1/4 quarts.

Nutritional Facts

1/2 cup: 113 calories, 1g fat (1g saturated fat), 3mg cholesterol, 57mg sodium, 26g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

Reviews for Pineapple Buttermilk Sherbet

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MY REVIEW
buttermilk maid User ID: 2350303 130216
Reviewed Jul. 6, 2013

"an outstanding use of buttermilk. Can use other canned fruit in syrup and use less sugar. I just love this sherbet."

MY REVIEW
catherine7 User ID: 4998158 77140
Reviewed May. 7, 2012

"My husband and I love this dessert. So light and refreshing."

MY REVIEW
theavonlady User ID: 5950112 90590
Reviewed May. 4, 2012

"Loved it! we have made it 3 times now! Can't get enough."

MY REVIEW
leeannmorris User ID: 807618 105969
Reviewed May. 3, 2012

"My husband is diabetic, so I used 1/4c sugar and 1/2 C Splenda. He loves it~!!"

MY REVIEW
YvonneEllen User ID: 6368625 130215
Reviewed May. 3, 2012

"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"

MY REVIEW
Glennajo51 User ID: 2231583 205844
Reviewed May. 3, 2012

"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!!!"

MY REVIEW
cjs kitchen User ID: 4538924 51443
Reviewed May. 3, 2012

"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."

MY REVIEW
kboggs2 User ID: 6560876 77137
Reviewed May. 3, 2012

"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 : )"

MY REVIEW
gds16625 User ID: 4087795 90589
Reviewed May. 1, 2012

"Has anyone tried this recipe with Splenda--does if freeze as well and how much did you use?"

MY REVIEW
LynnRoseT User ID: 4148275 131087
Reviewed Apr. 28, 2012

"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!!"

MY REVIEW
Txjosh16 User ID: 1303794 57272
Reviewed Apr. 27, 2012

"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."

MY REVIEW
bunnerb User ID: 794538 131086
Reviewed Apr. 26, 2012

"How can you consider this diabetic friendly when one-half cup is equal to approximately 2 slices of bread? Can't eat very much of this without compensating in some fashion."

MY REVIEW
tryfu User ID: 1101099 144617
Reviewed Apr. 26, 2012

"My Mother use to make this. It is so good.Very refreshing."

MY REVIEW
evamcp User ID: 4349637 67178
Reviewed Apr. 26, 2012

"But please (if you're diabetic) use Splenda...otherwise this is too much sugar to be diabetic friendly"

MY REVIEW
nurseratchet65@hotmail.com User ID: 5043788 60738
Reviewed Apr. 26, 2012

"As a nurse I think the diabetic friendly icon needs to be removed from this recipe. Its has 3/4 cup of sugar. It would be ok if Splenda or something equivalent were substituted"

MY REVIEW
CABMamasan User ID: 3947816 131084
Reviewed Dec. 6, 2011

"tangy and delicious with a bit of cool whip"

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