Title: Lemon-Pineapple Sherbet
Categories: Icecream Sherbet Dessert Fruit Leaflet
Yield: 8 Servings

2	c	Pineapple swiss style yogurt
1	cn	(14 oz) crushed pineapple,
		Drained
1/4	c	Frozen lemonade concentrate,
		Thawed
1/4	c	Sugar

In blender container, combine yogurt, pineapple, lemonade concentrate and sugar. Blend at high speed for 1 minute or until smooth and sugar is dissolved. POur into an 8-inch square cake pan and freeze until firm, stirring ocassionally. Remove to refrigerator 20 minutes before serving. Source: Creative Home Cooking #27 : by Mona Brun

From the collection of K. Deck

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