Pineapple Orange Sherbet
I uses an ice cream maker to create delightful sherbet that's low in fat and high in demand.—Angela Oelschlaeger, Tonganoxie, Kansas
Total TimePrep: 15 min. Process 20 min./batch + freezing
Makesabout 2 quarts
- 3 cans (12 ounces each) orange soda
- 2 cans (8 ounces each) unsweetened crushed pineapple, undrained
- 1-1/2 cups sugar
- 1 can (12 ounces) fat-free evaporated milk
- 1/8 teaspoon salt
- In a large bowl, combine all ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions (refrigerate remaining mixture until ready to freeze). Transfer to a freezer container; allow sherbet to firm up in the refrigerator freezer for 2-4 hours before serving.
Nutrition Facts2/3 cup: 175 calories, 0 fat (0 saturated fat), 1mg cholesterol, 73mg sodium, 42g carbohydrate (0 sugars, 0 fiber), 3g protein.
Originally published as Pineapple Orange Sherbet in Light & Tasty April/May 2002
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