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.
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.