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Friday, July 16, 2010

Dessert #13

Pineapple Sherbert

1 can crushed pineapple (9 oz)
2 cups buttermilk
1 cup sugar
1 1/2 teaspoons gelatin
2 tablespoons hot water
1 egg white
1 teaspoon vanilla

Dissolve gelatin in hot water.
Combine sugar and pineapple.
Add buttermilk slowly and stir until well blended. Add Vanilla.
Add dissolved gelatin and blend well into mixture.
Pour into freezing tray and freeze until firm.
Remove from tray and break into tiny pieces with a wooden spoon.
Beat with mixer until smooth.
Add stiffly beaten egg whites and return to freezer to finish freezing.

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