Lemon-Pineapple Sherbet
Lemon-Pineapple Sherbet recipe
Yield
8 servingsPrep
10 minCook
0 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
yogurt
swiss style, pineapple |
|
| 14 | ounces |
pineapple, canned, crushed
drained |
|
| ¼ | cup |
lemonade
frozen, thawed |
*
|
| ¼ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
yogurt
swiss style, pineapple |
|
| 404.6 | ml/g |
pineapple, canned, crushed
drained |
|
| 59 | ml |
lemonade
frozen, thawed |
*
|
| 59 | ml |
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.
