I am searching for an old Weight Watcher's recipe for pineapple sherbet.
By kssunflower from Manhattan, KS
From the Weight Watchers website: Lime Sherbet (and variations)
Preparation: 5 minutes, plus 20-25 minutes chilling time; optional 2 hours to ripen. Makes ten 1/2 cup servings.
3 c. whole milk
1 c. frozen limeade concentrate, thawed (see Variations below)
3 tbsp. sugar (see Variations below)
1 or 2 drops green food coloring, optional (for lime sherbet)
Combine the milk, limeade concentrate and sugar in a blender or food processor fitted with the metal blade, or in a large bowl. For lime sherbet, add a drop or two of green food coloring if desired. Blend or whisk until sugar is completely dissolved. Chill in refrigerator for 30 minutes or more.
Pour mixture into an ice cream freezer, and freeze according to manufacturer's directions. Makes ten 1/2-cup servings.
Nutritional information per serving:
Calories 69 (31% from fat) - carb. 10g - pro. 2g - fat 2g - sat. fat. 0g - chol. 10mg - sod. 37mg
Variations: You can substitute almost any frozen concentrate to replace the limeade concentrate. For example, orange juice concentrate, lemonade concentrate, pink lemonade concentrate, piña colada mix, strawberry daiquiri mix, margarita mix. Make the sherbet as directed, using a bit less sugar and up to 1/4 cup additional concentrate, depending on what mix you use. For example, orange sherbet will use 1-1/4 cups orange juice concentrate and 2 tbsp. sugar.
Pineapple Sherbet: Combine 1 cup fat free vanilla yogurt (Greek yogurt preferred), 2 cups whole milk, 1 cup pineapple juice concentrate (thawed), and 3 tablespoons sugar. Make the sherbet as directed. (This recipe will have more calories than the others.)
Weight Watchers Pineapple Sherbet
8 servings, 3 points each.
1/2 fresh pineapple, peeled and diced (about 1 cup)
3/4 cup sugar
2 tablespoons water or pineapple juice
2 tablespoons lemon juice
1 cup low fat buttermilk
In a small heavy bottomed saucepan over medium heat, add the pineapple, sugar, water or pineapple juice, lemon juice and zest. Stir just until sugar melts. Let cool to room temperature.
Transfer pineapple mixture to a food processor, with 1 cup buttermilk. Puree until smooth. With the motor running, gradually add remaining buttermilk, until smooth and well blended.
Pour into a freezer-safe dish and place in the freezer. Freeze until firm, at least 2 hours. Eat and enjoy! Hope this is it.
This isn't a WW recipe, but one that I devised that is very simple and low calorie. Freeze pine-apple chunks (either fresh or tinned in juice and drained). When frozen, whiz in food processor with sweetener to taste, and enough fruit juice or water to moisten and blend smoothly. You can also use cream or coconut cream instead for a creamier but higher calorie version. (Other fruits and berries, or combinations, can also be frozen and used instead. Frozen bananas make a particularly creamy dessert.) Serve immediately for a soft-serve sorbet, or freeze until firm and flake with a fork. Brenda in Oz.
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