So for my second attempt I wanted to use up some well ripe fruits and ingredients I had on hand. Thankfully this time around I had success! I made an adaptation of a sherbet recipe included in the instruction/recipe booklet. Here's my recipe for a low fat pineapple sherbet:1 cup low fat vanilla yogurt
My first recipe I tried was a simple strawberry ice cream. Unfortunately my attempts to make it healthier by using 2% fat milk and half & half didn't result in the consistency I wanted. I learned from a fellow friend and blogger, Annie of Annie's Eats, that full fat is definitely necessary. Check out her blog for the same recipe but with much better results!
2 cups 2% low fat milk
1 cup processed fresh pineapple*
3-4 tablespoons powdered sugar
*Process fresh pineapple in a blender. Use 1 cup of this processed fresh pineapple for the recipe.
Combine all ingredients in the blender and blend until smooth.
Pour into your ice cream maker and churn/freeze based on your manufacturer's directions.
You may want to transfer the finished product in a freezer proof container so that it can "ripen" for an hour or two in the freezer.