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Pineapple Sherbet (For Diabetics)
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1 (16 oz.) can crushed pineapple in
pineapple juice
1 tsp. unflavored gelatin (1/3
envelope)
2 tbsp. lemon juice nonnutritive
sweetener equivalent to 1/2 cup
sugar
1/2 c. nonfat dry milk powder
At least 3 1/2 hours before serving: Drain pineapple, reserving juice. In small saucepan, into 1/4 cup reserved pineapple juice, sprinkle gelatin. Cook over low heat, stirring constantly until gelatin is dissolved. Remove from heat; stir in 1/2 cup reserved pineapple juice, lemon juice, crushed pineapple and nonnutritive sweetener; cool. In small bowl with mixer at high speed, beat milk powder with 1/2 cup ice water until stiff peaks form; gently stir in gelatin mixture until well combined. Pour into shallow pan; freeze 3 hours or until firm. Makes 8 servings.
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