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."