Lemon-Pineapple Sherbet
40
Lemon-Pineapple Sherbet recipe
Ingredients
| 2 | cups |
yogurt
swiss style, pineapple |
|
| 14 | ounces |
pineapple, canned, crushed
drained |
|
| ¼ | cup |
lemonade
frozen, thawed |
* |
| ¼ | cup |
sugar
|
Directions
In blender container, combine yogurt, pineapple, lemonade concentrate and sugar.
Blend at high speed for 1 minute or until smooth and sugar is dissolved.
Pour into an 8-inch square cake pan and freeze until firm, stirring ocassionally.
Remove from refrigerator 20 minutes before serving.
