Five simple ingredients make a fantastic pineapple sherbet: crushed pineapple, unflavored gelatin, lemon juice, sweetener and nonfat dry milk powder.
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 non-fat 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.
Did you know?
Pineapples contain little or no fat or cholesterol, and provide significant amounts of fiber, digestive enzymes, vitamin C, calcium, and potassium.
Ripe pineapple is important for the best flavor in your finished pineapple sherbet. To see if a pineapple is ripe, see if you can pull out one of the leaves at the top. The pineapple will also have a golden tone to it.
Pineapple Sherbet Nutrition Information
Recipe makes 8 servings Pineapple Sherbet.