| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Sugar |
| 4 | c | Low-fat buttermilk |
| 2 | ts | Vanilla extract |
| 20 | oz | Unsweetened crushed pineapple, (1 can) undrained |
INSTRUCTIONS
Combine all ingredients in a large bowl, and stir well. Position knife blade in food processor bowl; add half of pineapple mixture, and pulse 3 times. Pour mixture into the freezer can of a 2-quart hand-turned or electric freezer. Repeat procedure with remaining pineapple mixture, and freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze (ripen) at least 1 hour. Yield: 6 cups (serving size: 1/2 cup). Per serving: 221 Calories; 2g Fat (6% calories from fat); 6g Protein; 48g Carbohydrate; 6mg Cholesterol; 173mg Sodium Recipe by: Cooking Light, May/June 1993, page 79 Posted to MC-Recipe Digest V1 #405 by igor@digex.net on Jan 28, 1997.
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