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Pineapple-Mint Sherbet Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1⁄2 Teaspoon|
|Skim milk||2 Cup (32 tbs)|
|Canned unsweetened crushed pineapple||30 1⁄2 Ounce|
|Lemon juice||2 Tablespoon|
|Green cream de menthe||2 Tablespoon|
Serving size: Complete recipe
Calories 1123 Calories from Fat 9
% Daily Value*
Total Fat 0.98 g1.5%
Saturated Fat 0.55 g2.7%
Trans Fat 0 g
Cholesterol 9.3 mg
Sodium 357.9 mg14.9%
Total Carbohydrates 244 g81.3%
Dietary Fiber 6.3 g25.2%
Sugars 223.4 g
Protein 27 g54.8%
Vitamin A 1% Vitamin C 117.2%
Calcium 100.3% Iron 70.2%
*Based on a 2000 Calorie diet
Cook over low heat, srirring consranrly, unril sugar and gelatin dissolve.
Remove from heat, and cool.
Stir in crushed pineapple, lemon juice, and cream de menthe.
Beat egg white (at room temperature) in a small bowl until stiff peaks form.
Fold into pine-apple mixture.
Spoon mixture into an 8-inch square baking pan; cover and freeze 4 hours or until slushy, stirring at 1 hour intervals.
Spoon mixture into container of an electric blender or food processor, process until smooth.
Cover and freeze 8 hours or overnight.
Process mixture again in electric blender just prior to serving.
Scoop into individual dessert bowls; garnish with fresh mint sprigs and pineapple chunks, if desired.