Lemon-pineapple sherbet
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pineapple swiss style yogurt |
| 1 | can | (14 oz) crushed pineapple, |
| Drained | ||
| ¼ | cup | Frozen lemonade concentrate, |
| Thawed | ||
| ¼ | cup | Sugar |
Directions
In blender container, combine yogurt, pineapple, lemonade concentrate and sugar. Blend at high speed for 1 minute or until smooth and sugar is dissolved. POur into an 8-inch square cake pan and freeze until firm, stirring ocassionally. Remove to refrigerator 20 minutes before serving. Source: Creative Home Cooking #27 : by Mona Brun
From the collection of K. Deck