Pineapple Buttermilk Sherbet Recipe
- 1 can (20 ounces) unsweetened crushed pineapple, undrained
- 2 cups buttermilk
- 3/4 cup sugar
- 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.
1/2 cup: 113 calories, 0.550g fat (0.550g saturated fat), 3mg cholesterol, 57mg sodium, 26g carbohydrate (0g sugars, 0.550g fiber), 2g protein Diabetic Exchanges:1 starch, 1/2 fruit
Reviews for Pineapple Buttermilk Sherbet
"an outstanding use of buttermilk. Can use other canned fruit in syrup and use less sugar. I just love this sherbet."
"My husband and I love this dessert. So light and refreshing."
"Loved it! we have made it 3 times now! Can't get enough."
"My husband is diabetic, so I used 1/4c sugar and 1/2 C Splenda. He loves it~!!"
"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"
"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!!!"
"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."
"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 : )"
"Has anyone tried this recipe with Splenda--does if freeze as well and how much did you use?"
"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!!"
"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."
"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 Mother use to make this. It is so good.Very refreshing."
"But please (if you're diabetic) use Splenda...otherwise this is too much sugar to be diabetic friendly"
"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"
"tangy and delicious with a bit of cool whip"