Pineapple-buttermilk Sherbet Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Sugar,
4 cup: Low-fat buttermilk,
2 tsp: Vanilla extract,
20 ounce: Unsweetened crushed pineapple,, (1 can) undrained
Directions:
Combine all ingredients in a large bowl, and stir well.
Position knife blade in food processor bowl; add half of pineapple mixture,
and pulse 3 times.
Pour mixture into the freezer can of a 2-quart hand-turned or electric
freezer. Repeat procedure with remaining pineapple mixture, and freeze
according to manufacturers instructions. Spoon into a freezer-safe
container; cover and freeze (ripen) at least 1 hour. Yield: 6 cups (serving
size: 1/2 cup).
Per serving: 221 Calories; 2g Fat (6% calories from fat); 6g Protein; 48g
Carbohydrate; 6mg Cholesterol; 173mg Sodium
Recipe by: Cooking Light, May/June 1993, page 79
Posted to MC-Recipe Digest V1 #405 by igor@digex.net on Jan 28, 1997.
Source from luhu.jp
Position knife blade in food processor bowl; add half of pineapple mixture,
and pulse 3 times.
Pour mixture into the freezer can of a 2-quart hand-turned or electric
freezer. Repeat procedure with remaining pineapple mixture, and freeze
according to manufacturers instructions. Spoon into a freezer-safe
container; cover and freeze (ripen) at least 1 hour. Yield: 6 cups (serving
size: 1/2 cup).
Per serving: 221 Calories; 2g Fat (6% calories from fat); 6g Protein; 48g
Carbohydrate; 6mg Cholesterol; 173mg Sodium
Recipe by: Cooking Light, May/June 1993, page 79
Posted to MC-Recipe Digest V1 #405 by igor@digex.net on Jan 28, 1997.
Source from luhu.jp
Tags
Desserts