Recipes & Tips

Lowfat & Luscious Pineapple Sherbert

1 cup Maola skim milk
1 envelope unflavored gelatin
1/4 cup unsweetened pineapple juice
3/4 cup sugar
1/4 cup instant non-fat dry milk powder
2 (15½ oz.) cans crushed pineapple in juice, undrained
1 tbsp lemon juice
Lemon rind curls (optional)

Sprinkle gelatin over pineapple juice in a saucepan; let stand 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves. Remove from heat; add Maola skim milk, sugar, and milk powder, stirring until sugar dissolves. Stir in pineapple and lemon juice. Pour mixture into a 9-inch square pan; freeze until almost firm. Add half of frozen mixture into blender container; process until smooth. Transfer mixture to pan. Repeat procedure with remaining half of frozen mixture. Cover and freeze until firm. Let sherbert stand at room temperature 10 minutes. Scoop into individual dessert bowls. Garnish with lemon rind curls, if desired. Serve immediately.