Lemon-Pineapple Sherbet Recipe

Step 1

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 ocassionally. Remove to refrigerator 20 minutes before serving.

Source: Creative Home Cooking #27 by Mona Brun

From the collection of K. Deck

Things You'll Need

  • 2c Pineapple swiss style yogurt
  • 1cn (14 oz) crushed pineapple,
  • Drained
  • 1/4c Frozen lemonade concentrate,
  • Thawed
  • 1/4c Sugar

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