|Buttermilk||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Can crushed pineapple||8 Ounce, undrained|
|Vanilla extract||1 Tablespoon|
Combine buttermilk, sugar, pineapple, and vanilla; mix well.
Place in an airtight container; freeze until slushy.
Beat egg whites (at room temperature) until stiff peaks form.
Add buttermilk mixture, and beat well.
Pour into airtight freezer container, and return to freezer; freeze until firm.