Recipe - Lemon-Pineapple Sherbet

2 cup Pineapple swiss style yogurt
1 cn (14 oz) crushed pineapple,
Drained
One fourth cup Frozen lemonade concentrate,
Thawed
One fourth cup Sugar

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 8inch square cake pan and freeze until firm,
stirring ocassionally. Remove to refrigerator 20 minutes before serving.
Source: Creative Home Cooking #27
: by Mona Brun

From the collection of K. Deck