Lemon-Pineapple Sherbet Recipe - Cooking Index
Lemon-Pineapple Sherbet Recipe - Cooking Index
| 2 cups | 474ml | Pineapple swiss style yogurt |
| 1 | Crushed pineapple - (14 oz) | |
| Drained | ||
| 1/4 cup | 59ml | Frozen lemonade concentrate |
| Thawed | ||
| 1/4 cup | 49g / 1.7oz | Sugar |
In blender container, combine yogurt, pineapple, lemonade concentrate and sugar.
Blend at high speed for 1 minute or until smooth and sugar is dissolved.
Pour into an 8-inch square cake pan and freeze until firm, stirring occasionally.
Remove to refrigerator 20 minutes before serving.
Source:
Creative Home Cooking #27 by Mona Brun
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