- 1 can (20 ounces) unsweetened crushed pineapple, undrained
- 2 cups buttermilk
- 3/4 cup sugar
- 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.
- 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.
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!!"