Lemon-Pineapple Sherbet recipe
swiss style, pineapple
pineapple, canned, crushed
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.