Pineapple Sherbet Recipe
- 1 quart buttermilk
- 1 can (20 ounces) crushed pineapple, drained
- 1-1/3 cups sugar
- 1/2 cup chopped walnuts
- 1 teaspoon vanilla extract
- 1. In a bowl, combine all ingredients; mix well. Cover and freeze for 1 hour. Stir; return to freezer for at least 2 hours before serving. Yield: 6-8 servings.
1/2 cup: 269 calories, 6g fat (1g saturated fat), 5mg cholesterol, 130mg sodium, 51g carbohydrate (47g sugars, 1g fiber), 6g protein.
Reviews for Pineapple Sherbet
"I tried this years ago when TOH first published it and it remains one of my favorite frozen desserts."
"Yum! This recipe makes a more tangy sherbet than the the commercial kind. My family enjoys and appreciates the homemade version so much more."