Honey Pineapple Sherbet Recipe

Honey Pineapple Sherbet Recipe

  • 2 (8 ounce) cans unsweetened crushed pineapple
  • 1/2 cup honey
  • 2 (8 ounce) containers plain nonfat yogurt
  • 1 teaspoon vanilla extract
  • Fresh raspberries and mint, optional
  1. Drain pineapple, reserving the juice; set pineapple aside. In a saucepan, combine honey and pineapple juice. Bring to a boil, stirring several times. Reduce heat; simmer, uncovered, for 5 minutes. Cool completely. Stir in yogurt, vanilla and pineapple. Pour into a 9-in. square freezer-proof dish.
  2. Cover and freeze for 2 hours, stirring every 30 minutes until slushy. Transfer to a mixing bowl; beat for 1-2 minutes. Return to pan; cover and freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with raspberries and mint if desired.
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