Diabetes Recipes Uncategorized

PINEAPPLE SHERBET FOR DIABETICS

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. 

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