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Pineapple Buttermilk Sherbert Recipe
1/4 cup fresh orange segments, membrane removed
2 3/4 cups fresh, ripe pineapple chunks
1/3 cup sugar
3 tablespoons water
1 teaspoon fresh lemon juice
1/3 cup cold buttermilk
1. Line jelly-roll pan with foil. Spread orange segments and pineapple separately on pan and cover with wax paper. Freeze until very hard, 1 1/2 hours or up to 24 hours.
2. Meanwhile, combine sugar with water in small saucepan. Bring to boil, stirring; cover and simmer 1 1/2 minutes. Uncover and boil 1 minute more. Transfer to small dish and stir in lemon juice. Cover and refrigerate until cold, about 1 hour.
3. Transfer orange segments to food processor and process until chopped very fine. Add pineapple and process until very fine. Add buttermilk to cold sugar syrup; with motor on, pour through feed tube and process until smooth. Serve immediately or freeze up to 24 hours. Makes 3 cups.
PER 3/4 CUP
Calories 135
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 1 mg
Sodium 23 mg
Carbohydrates 33 g
Protein 1 g
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