Recipe - Pineapple Sherbet (Sharbatee Gulab) -- Middle Eastern

14 ounce Crushed pineapple; in its
own juice
Three fourths cup Evaporated skim milk
One fourth cup Water
Sugar substitute equivalent
to One fourth cup sugar
One half teaspoon Rose water; or vanilla

Combine all ingredients; stir well. Pour into icecream maker. Freeze
following manufacturer's instructions. Or, alternatively, freeze for 30
minutes, stir well. Repeat 3 times, stirring or beating well to finely
distribute ice crystals. Serve immediately, or freeze in covered freezer
container for up to 4 weeks.

Exchanges: Carbohydrate Exchange 1

Calories 75 Total Fat 0g Saturated Fat 0g Cholesterol 0mg
Sodium 1mg Potassium 85mg Carbohydrate 16g Protein 3g

Recipe for Sunday, 3/15/98

This week's recipes are from the cookbook WorldClass Diabetic Cooking,
featuring more than 200 greattasting, exotic dishes from around the globe
that are low in fat and calories. You can order a copy of this and many
other cookbooks from our online bookstore or call 1800ADAORDER
(18002326733).

Copyright © 1998 American Diabetes Association

MC Formatted & Busted by Barb at Possum Kingdom on 3/26/98

NOTES : 6 servings/Serving size: 1/6 recipe Sherbet probably originated in
the Middle East, where it was served as a cool refreshment in the harems.
Rose petals were part of the potion. In this one, rose water adds its
wispy, mystical scent

Recipe by: http://www.diabetes.org/ada/rcptoday.html

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 26,
1998