Pineapple Coconut Sherbet
|Canned crushed pineapple||15 Ounce, packed in its own juice (Two 7 1/2 Ounce Cans)|
|Plain yogurt||1 Pint (Not Nonfat)|
|Unsweetened shredded coconut||1⁄2 Cup (8 tbs)|
|Toasted slivered almonds||1 Tablespoon (For Garnish)|
Combine all ingredients except garnish and blend well.
Pour into shallow pan or freezer tray and freeze until mushy.
Transfer to mixing bowl and beat vigorously 3 to 4 minutes.
Return to pan or tray, cover and refreeze until solid.
Before serving, beat sherbet in processor or by hand until smooth.
Turn into dessert dishes and return to freezer.
Top with toasted almonds.