Sherbet, a Western term for a frozen dessert like sorbet, but containing a small amount of milkfat. For Americans, sherbet is the more widely known term and typically designates a fruity flavored frozen dairy product with a butterfat content between 1% and 2%. Sorbet, on the other hand, is considered by Americans to be a fruity frozen product with no dairy content, similar to Italian ice. (Wikipedia)
- 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.