|Buttermilk||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Crushed pineapple can||8 Ounce (Undrained)|
|Vanilla extract||1 Tablespoon|
1) In a bowl, add buttermilk, sugar, pineapple, and vanilla and mix well.
2) Transfer to an airtight container and freeze till slushy.
3) In a bowl, add egg whites and beat till stiff peaks.
4) Add in the buttermilk mix, and beat well.
5) Pour into an airtight freezer container, and place back into the freezer till firm.
6) Garnish with lemon zest and serve.