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Pineapple Sherbet Recipe |
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Ingredients 1 envelope unflavored gelatin 2 cups buttermilk 3/4 cup sugar 1 8-ounce can crushed pineapple (juice pack) 1 tsp vanilla 1 egg white 2 tbsp sugar
Method Soften gelatin in 1/4 cup cold water; dissolve over hot water. In a large mixture bowl combine buttermilk, the 3/4 cup sugar, the undrained crushed pineapple, vanilla, and gelatin mixture. Turn into an 8x8x2-inch pan. Cover and freeze till firm. Beat egg white to soft peaks; gradually add 2 tablespoons sugar, beating to stiff peaks. Break frozen mixture into chunks with a wooden spoon; turn into a chilled mixer bowl. Beat with electric mixer till fluffy. Fold in egg white. Return mixture to cold pan. Cover; freeze till firm. Makes 1 1/2 quarts (12 servings).
Per Serving (1/12 of serving): 82 Calories, 2 g Protein, 19 g Carbohydrates, 0 g fat, 58 mg Sodium
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