Pineapple Sherbert

Pineapple Sherbert
  • 1 envelope unflavored gelatin
  • ¼ cup cold water
  • 2 cups buttermilk
  • ¾ c sugar
  • 1 8-oz can crushed pineapple (juice pack)
  • 1 t vanilla
  • 1 egg white
  • 2 T sugar

Put hot water on to boil. If you have a double boiler, use it. If you don’t have a double boiler, put a pot of water on to boil, and make sure you have a heatproof bowl that will fit over the saucepan of boiling water without touching the boiling water. Soften gelatin in the bowl, in ¼ cup cold water.Place the bowl over the boiling water until the gelatin dissolves completely. In another large mixing bowl combine buttermilk, ¾ cup sugar, the undrained crushed pineapple, vanilla, and the gelatin mixture. Turn into an 8x8x2-inch pan. Cover and freeze until firm. Chill a large bowl in the refrigerator at the same time. Keep it cold until needed.

Beat egg white to soft peaks; gradually add 2 T sugar, beating to stiff peaks. Break the frozen mixture into chunks with a wooden spoon. Turn into the  chilled mixer bowl, and put the square pan back in the freezer until needed. Beat with an electric mixer until fluffy. Fold in the egg white. Return mixture to the cold pan. Cover and freeze until firm.
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