Honey Pineapple Sherbet


Classifications: Desserts

Qty Measure Ingredient


2 8 oz cans unsweetened crushed pineapple

1/2 cup honey

2 8 oz cartons plain nonfat yogurt

1 teaspoon vanilla extract

Instructions: Drain pineapple, reserving the juice; set pineapple aside. In a saucepan, combine honey and pineapple juice. Bring to a boil, stirring several times. Reduce heat; simmer, uncovered, for 5 minutes. Cool completely. Stir in yogurt, vanilla and pineapple. Pour into a 9-inch square freezer-proof dish. Cover and freeze for 2 hours, stirring every 30 minutes or until slushy. Transfer to mixing bowl; beat for 1-2 minutes. Return to pan; cover and freeze until firm. Remove from the freezer 10-15 minutes before serving.



Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving equals 1 starch, 1 fruit; also, 116 calories, 45 mg sodium, 1 mg cholesterol, 27 gm carbohydrate, 4 gm protein, trace fat.

Serves: 8

Food Exchanges: