Strawberry Pineapple Sherbet Recipe
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Ingredients
2 cups strawberries
1 cup canned crushed pineapple (no sugar added)
1 1/2 cups buttermilk
1 tablespoon granulated sugar
2 teaspoons vanilla extract
Granulated sugar substitute to equal
1 teaspoon sugar
Directions
Set aside 4 strawberries for garnish.
In blender container combine remaining berries with the pineapple and process until smooth; add remaining ingredients except garnish and process to combine.
Pour mixture into two 8-inch square nonstick baking pans (not aluminum) or any non-aluminum shallow freezer containers; cover and freeze until partially frozen, about 30 minutes.
Chill 2-quart mixing bowl.
Spoon partially frozen sherbet into chilled bowl and, using electric mixer, beat until fluffy; cover bowl with plastic wrap and freeze until sherbet is almost firm.
Spoon sherbet into 4 ice cream or dessert dishes, garnish each with a reserved berry, and serve immediately.
In blender container combine remaining berries with the pineapple and process until smooth; add remaining ingredients except garnish and process to combine.
Pour mixture into two 8-inch square nonstick baking pans (not aluminum) or any non-aluminum shallow freezer containers; cover and freeze until partially frozen, about 30 minutes.
Chill 2-quart mixing bowl.
Spoon partially frozen sherbet into chilled bowl and, using electric mixer, beat until fluffy; cover bowl with plastic wrap and freeze until sherbet is almost firm.
Spoon sherbet into 4 ice cream or dessert dishes, garnish each with a reserved berry, and serve immediately.
