Buttermilk Or Yogurt Pineapple Sherbet
|Buttermilk/Plain yogurt||2 Cup (32 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Crushed pineapple and juice||1 Cup (16 tbs)|
Mix buttermilk or yogurt, all but 2 tablespoons of the sugar, pineapple and juice, and vanilla. Partially freeze using eight parts ice to one part salt. Beat egg white until stiff; beat in remaining 2 tablespoons sugar. Add to partially frozen mixture and complete freezing.