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Pineapple Buttermilk Sherbet

This icy sweet sherbet from Dolores Kastello of Waukesha, Wisconsin stirs up easily for freezing in a jiffy.
  • Total Time
    Prep: 10 min. + freezing
  • Makes
    1-1/4 quarts


  • 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.
Nutrition 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.

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  • buttermilk maid
    Jul 6, 2013

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

  • catherine7
    May 7, 2012

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

  • theavonlady
    May 4, 2012

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

  • leeannmorris
    May 3, 2012

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

  • YvonneEllen
    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

  • Glennajo51
    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!!!

  • cjs kitchen
    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.

  • kboggs2
    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 : )

  • gds16625
    May 1, 2012

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

  • LynnRoseT
    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!!