Recipe - Pineapple-Buttermilk Sherbet

Three fourths cup Sugar
4 cup Lowfat buttermilk
2 teaspoon Vanilla extract
20 ounce Unsweetened crushed
pineapple, (1 can)
undrained

Combine all ingredients in a large bowl, and stir well.

Position knife blade in food processor bowl; add half of pineapple mixture,
and pulse 3 times.

Pour mixture into the freezer can of a 2quart handturned or electric
freezer. Repeat procedure with remaining pineapple mixture, and freeze
according to manufacturer's instructions. Spoon into a freezersafe
container; cover and freeze (ripen) at least 1 hour. Yield: 6 cups (serving
size: One half cup).

Per serving: 221 Calories; 2g Fat (6% calories from fat); 6g Protein; 48g
Carbohydrate; 6mg Cholesterol; 173mg Sodium

Recipe by: Cooking Light, May/June 1993, page 79

Posted to MCRecipe Digest V1 #405 by igor@digex.net on Jan 28, 1997.