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Honey Pineapple Sherbet

Tart and fruity, this wonderfully light and frosty dessert is a delight for the eyes and taste buds. I love its sunny yellow color and the juicy bits of pineapple. —Marsha Ransom, South Haven, Michigan
  • Total Time
    Prep: 30 min. + freezing
  • Makes
    8 servings


  • 2 cans (8 ounces each) unsweetened crushed pineapple
  • 1/2 cup honey
  • 2 cups plain nonfat yogurt
  • 1 teaspoon vanilla extract
  • Fresh raspberries and mint, optional


  • Drain pineapple, reserving the juice; set pineapple aside. In a saucepan, combine honey and pineapple juice. Bring to a boil, stirring several times. Reduce heat; simmer, uncovered, for 5 minutes.
  • Cool completely. Stir in yogurt, vanilla and pineapple. Pour into a 9-in. square freezer-proof dish.
  • Cover and freeze for 2 hours, stirring every 30 minutes until slushy. Transfer to a bowl; beat for 1-2 minutes. Return to pan; cover and freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with raspberries and mint if desired.
Nutrition Facts
1/2 cup: 116 calories, 1g fat (0 saturated fat), 1mg cholesterol, 45mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fruit.

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