| 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.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”