Pineapple Buttermilk Sherbet Recipe

4.5 16 16
Pineapple Buttermilk Sherbet Recipe
Pineapple Buttermilk Sherbet Recipe photo by Taste of Home
Publisher Photo

Pineapple Buttermilk Sherbet Recipe

Read Reviews
4.5 16 16
Publisher Photo
This icy sweet sherbet from Dolores Kastello of Waukesha, Wisconsin stirs up easily for freezing in a jiffy.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 2 cups 1% buttermilk
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 3/4 cup sugar

Directions

In a bowl, combine all ingredients; stir until sugar is dissolved. Pour into a 9-in. square dish. Cover and freeze for 1 to 1-1/2 hours or until mixture begins to harden. Stir and return to freezer. Freeze 3-4 hours longer, stirring occasionally until firm. Remove from the freezer 20-25 minutes before serving. Yield: 10 servings.
Originally published as Pineapple Buttermillk Sherbet in Light & Tasty February/March 2004, p45

Nutritional Facts

1/2 cup: 113 calories, 1g fat (1g saturated fat), 3mg cholesterol, 57mg sodium, 26g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

  • 2 cups 1% buttermilk
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 3/4 cup sugar
  1. In a bowl, combine all ingredients; stir until sugar is dissolved. Pour into a 9-in. square dish. Cover and freeze for 1 to 1-1/2 hours or until mixture begins to harden. Stir and return to freezer. Freeze 3-4 hours longer, stirring occasionally until firm. Remove from the freezer 20-25 minutes before serving. Yield: 10 servings.
Originally published as Pineapple Buttermillk Sherbet in Light & Tasty February/March 2004, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPineapple Buttermilk Sherbet

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
buttermilk maid User ID: 2350303 130216
Reviewed Jul. 6, 2013

"an outstanding use of buttermilk. Can use other canned fruit in syrup and use less sugar. I just love this sherbet."

MY REVIEW
catherine7 User ID: 4998158 77140
Reviewed May. 7, 2012

"My husband and I love this dessert. So light and refreshing."

MY REVIEW
theavonlady User ID: 5950112 90590
Reviewed May. 4, 2012

"Loved it! we have made it 3 times now! Can't get enough."

MY REVIEW
leeannmorris User ID: 807618 105969
Reviewed May. 3, 2012

"My husband is diabetic, so I used 1/4c sugar and 1/2 C Splenda. He loves it~!!"

MY REVIEW
YvonneEllen User ID: 6368625 130215
Reviewed May. 3, 2012

"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"

MY REVIEW
Glennajo51 User ID: 2231583 205844
Reviewed May. 3, 2012

"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!!!"

MY REVIEW
cjs kitchen User ID: 4538924 51443
Reviewed May. 3, 2012

"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."

MY REVIEW
kboggs2 User ID: 6560876 77137
Reviewed May. 3, 2012

"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 : )"

MY REVIEW
gds16625 User ID: 4087795 90589
Reviewed May. 1, 2012

"Has anyone tried this recipe with Splenda--does if freeze as well and how much did you use?"

MY REVIEW
LynnRoseT User ID: 4148275 131087
Reviewed Apr. 28, 2012

"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!!"

Loading Image