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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


  • 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.

Nutritional Facts

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.