Lemon-Pineapple Sherbet Recipe




Lemon-Pineapple Sherbet Ingredients

2 cup pineapple swiss style yogurt
1 can (14 oz) crushed pineapple,
1 drained
1/4 cup frozen lemonade concentrate,
1 thawed
1/4 cup sugar

A Recipe for
Lemon-Pineapple Sherbet

 

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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Baron Justus von Liebig (1803-1873) German chemist



Lemon-Pineapple Sherbet

Part of the secret of success in life is to eat what you like and let the food fight it out inside.

Mark Twain






Lemon-Pineapple Sherbet Directions

In blender container, combine yogurt, pineapple, lemonade concentrate
and sugar. Blend at high speed for 1 minute or until smooth and sugar
is dissolved. POur into an 8-inch square cake pan and freeze until
firm, stirring ocassionally. Remove to refrigerator 20 minutes before
serving. Source: Creative Home Cooking #27
: by Mona Brun

From the collection of K. Deck

Serves: 8

 

 

 

 

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Lemon-Pineapple Sherbet Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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