Place undrained pineapple in a blender container or food processor bowl. Cover and blend or process till pureed. Transfer the pineapple to a mixing bowl; stir in sugar. Let the mixture stand about 10 minutes or till the sugar dissolves, stirring occasionally. Stir in the buttermilk or yogurt and vanilla. Transfer pineapple mixture to a 1 1/2 quart freezer container. Cover and freeze overnight or until firm. Let stand at room temperature 30 minutes before serving. If desired, garnish with mint leaves. Makes 8-9 servings.
By Robin from Washington, IA
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