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Strawberry Pineapple Sherbet Recipe
|Strawberries||2 Cup (32 tbs)|
|Canned crushed pineapple||1 Cup (16 tbs)|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Granulated sugar substitute||4 1⁄5 Gram|
Serving size: Complete recipe
Calories 509 Calories from Fat 32
% Daily Value*
Total Fat 4 g5.6%
Saturated Fat 0.05 g0.27%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4.4 mg0.2%
Total Carbohydrates 98 g32.6%
Dietary Fiber 9.5 g37.9%
Sugars 70.2 g
Protein 16 g32.9%
Vitamin A 0.8% Vitamin C 343.8%
Calcium 5.7% Iron 8.1%
*Based on a 2000 Calorie diet
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.