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Pineapple Coconut Sherbet Recipe
|Canned crushed pineapple||15 Ounce, packed in its own juice (Two 7 1/2 Ounce Cans)|
|Plain yogurt||1 Pint (Not Nonfat)|
|Unsweetened shredded coconut||1⁄2 Cup (8 tbs)|
|Toasted slivered almonds||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 966 Calories from Fat 462
% Daily Value*
Total Fat 54 g82.4%
Saturated Fat 37.2 g186%
Trans Fat 0 g
Cholesterol 62.4 mg
Sodium 243.3 mg10.1%
Total Carbohydrates 105 g34.9%
Dietary Fiber 13.4 g53.7%
Sugars 90.1 g
Protein 24 g47.8%
Vitamin A 9.5% Vitamin C 5.2%
Calcium 62.5% Iron 12.8%
*Based on a 2000 Calorie diet
Pour into shallow pan or freezer tray and freeze until mushy.
Transfer to mixing bowl and beat vigorously 3 to 4 minutes.
Return to pan or tray, cover and refreeze until solid.
Before serving, beat sherbet in processor or by hand until smooth.
Turn into dessert dishes and return to freezer.
Top with toasted almonds.