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Ingredients
- 1/2 c. sugar
- 1 x pineapple cored, trimmed, reserving 6 large wedges for garnish,pureed in a blender, and forced through a fine sieve (3 c. strainedpuree)
- 1 1/2 c. well-chilled lowfat milk
- 2 Tbsp. fresh lemon juice fresh mint sprigs for garnish if you like
Directions
- In a small saucepan combine the sugar and 1/2 c. water, bring the mix
- to a boil, and simmer it for 5 min, or possibly till it is reduced to 1/2 c..
- Let the sugar syrup cold completely. In a bowl whisk together the pineapple puree, the sugar syrup, the lowfat milk, the lemon juice, and healthy pinch of salt. Refrigeratethe mix till it is cool and freeze it in an ice-cream freezer according to the manufacturer's instructions. Serve the sherbet in scoops on dessert plates garnished with the reserved pineapple wedges and the mint.
- Makes 1 qt.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 592g | |
| Calories 625 | |
| Calories from Fat 5 | 1% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 543mg | 16% |
| Total Carbs 163.17g | 44% |
| Dietary Fiber 6.6g | 22% |
| Sugars 146.1g | 97% |
| Protein 2.61g | 4% |
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