Five simple ingredients make a fantastic pineapple sherbet: crushed pineapple, unflavored gelatin, lemon juice, sweetener and nonfat dry milk powder.
By Fitness and Freebies
1 can (16 ounce) crushed pineapple in pineapple juice
1 teaspoon unflavored gelatin (1/3 envelope)
2 tablespoons lemon juice
1/2 cup spoonable sugar substitute
1/2 cup nonfat dry milk powder
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 8 servings Pineapple Sherbet.
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