MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: Pineapple Sherbert #5
  Categories: Diabetic, Ice cream
       Yield: 8 Servings
 
   3 1/4 c  Unsweetened pineapple juice
     1/4 c  Crushed pineapple in juice
       1    Env. gelatin
     1/8 ts Stevia rebaudiana extract
            OR
       5    Pkt. aspartame sweetener
       1 c  Low[fat milk
 
     SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand,
   copyright 1993, ISBN #0-8069-8530-5.  MM format by Ursula R. Taylor.
     In a saucepan, mix pineapple juice, crushed pineapple with juice,
   unflavored gelatin, and Stevia Rebaudiana extract. Cook and stir until
   gelatin and Stevia Rebaudiana are dissolved and mixtue is slsightly
   warmed. Remove from heat.  Stir in milk. Mixture will appear to have
   curdled slightly.  Mix all ingredients.ss Freeze in an ice-cream
   freezer according to manufacturer’s directions, or pour mixture into
   a 9 inch baking pan and place pan in freezer for 2 to 3 hours or
   until mixture is almost firm. Remove pan from freezer and break
   pienapple mixture in pieces. Place pieces in a chilled bowl. Beat
   with an electric mixture until smooth but not melted.  Transfer back
   to pan.  Cover and freeze until firm.
     YIELD:  8 servings
     EXCHANGE per serving:  1 fruit
     CALORIES per serving:  76
     Carbohydrates per serving:  15 g
 
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