Strawberry Pineapple Sherbet
|Strawberries||2 Cup (32 tbs)|
|Canned crushed pineapple||1 Cup (16 tbs)|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Granulated sugar substitute||4 1⁄5 Gram|
Set aside 4 strawberries for garnish.
In blender container combine remaining berries with the pineapple and process until smooth; add remaining ingredients except garnish and process to combine.
Pour mixture into two 8-inch square nonstick baking pans (not aluminum) or any non-aluminum shallow freezer containers; cover and freeze until partially frozen, about 30 minutes.
Chill 2-quart mixing bowl.
Spoon partially frozen sherbet into chilled bowl and, using electric mixer, beat until fluffy; cover bowl with plastic wrap and freeze until sherbet is almost firm.
Spoon sherbet into 4 ice cream or dessert dishes, garnish each with a reserved berry, and serve immediately.