Pineapple Sherbet

Ingredients:
One (16 ounce) can crushed pineapple in pineapple juice
1 teaspoon unflavored gelatin (1/3 envelope)
2 tablespoons lemon juice nonnutritive sweetener equivalent to 1/2-cup sugar
1/2 cup nonfat dry milk powder

Directions:
At least 3-1/2 hours before serving: Drain pineapple, reserving juice.

In small saucepan, into 1/4 cup reserved pineapple juice, sprinkle gelatin.

Cook over low heat, stirring constantly until gelatin is dissolved.

Remove from heat; stir in 1/2-cup reserved pineapple juice, lemon juice, crushed pineapple and nonnutritive sweetener; cool.

In small bowl with mixer at high speed, beat milk powder with 1/2-cup ice water until stiff peaks form; gently stir in gelatin mixture until well combined.

Pour into shallow pan; freeze three hours or until firm.

Recipe makes eight servings.

Courtesy of FitnessandFreebies.com
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