Pineapple Sherbert #5

Categories: Diabetic, Ice cream
Yield: 8 Servings

3 1/4 c Unsweetened pineapple juice
1/4 c Crushed pineapple in juice
1 Env. gelatin
1/8 ts Stevia rebaudiana extract
OR
5 Pkt. aspartame sweetener
1 c Low[fat milk

SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, copyright
1993, ISBN #0-8069-8530-5. MM format by Ursula R. Taylor.
In a saucepan, mix pineapple juice, crushed pineapple with juice,
unflavored gelatin, and Stevia Rebaudiana extract. Cook and stir until
gelatin and Stevia Rebaudiana are dissolved and mixtue is slsightly warmed.
Remove from heat. Stir in milk. Mixture will appear to have curdled
slightly. Mix all ingredients.ss Freeze in an ice-cream freezer according
to manufacturer's directions, or pour mixture into a 9 inch baking pan and
place pan in freezer for 2 to 3 hours or until mixture is almost firm.
Remove pan from freezer and break pienapple mixture in pieces. Place pieces
in a chilled bowl. Beat with an electric mixture until smooth but not
melted. Transfer back to pan. Cover and freeze until firm.
YIELD: 8 servings
EXCHANGE per serving: 1 fruit
CALORIES per serving: 76
Carbohydrates per serving: 15 g

Posted to MM-Recipes Digest by "Rfm" on Aug 19, 98

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