Chunky Pineapple Buttermilk Sherbet – Diabetes Recipes

Chunky Pineapple Buttermilk Sherbet – Diabetes Recipes.

Chunky Pineapple Buttermilk Sherbet






Growing up, I always looked forward to my mother’s homemade sherbets. This recipe is an

Chunky Pineapple Buttermilk Sherbet

adaptation of her pineapple sherbet. It requires only three ingredients. Buttermilk’s creamy consistency and hint of tartness balances a mixture of intensely flavored sweet pineapple juice concentrate and chunky-textured crushed pineapple.


y i e l d : 4 c (1 qt) sherbet s e r v i n g s : 8
s e r v i n g s i z e : H cup sherbet




Combine all ingredients in a bowl. Mix until well blended. Pour mixture into freezer container of an ice cream freezer and freeze according to manufacturer’s instructions. Serve immediately, or spoon into a covered airtight container and freeze.


Alternatively, to still-freeze sherbet, pour G-inch layer of mixture into a nonreactive metal pan. Cover tightly and freeze until almost firm.


Break into small chunks with a heavy spoon. Beat in a mixing bowl until just slushy, beginning with mixer on low speed and increasing to medium as mixture softens.


Repeat freezing and beating 3 times at half-hour intervals. Serve after final beating or freeze until serving time. If sherbet is frozen hard, place in refrigerator until slightly softened, or 15 to 20 minutes, before scooping.


Scoop into 8 dessert dishes and serve.




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