Tropical Sherbet

Yields 16 servings

Each serving
Calories: 90


1 cup sugar substitute
1 envelope unflavored gelatin
2 cups unsweetened pineapple juice
2 cups chopped peeled mango
1 cup buttermilk
1 teaspoon lemon peel
1/4 cup lime juice or lemon juice


In saucepan, combine sweetener and gelatin. Stir in pineapple juice. Cook and stir until sugar and gelatin dissolve. Remove from heat. Place chopped mango in a food processor; pulse until pureed.

In a large bowl, stir together pureed fruit, gelatin mixture, buttermilk, lime peel, and lime juice. Cover and store in the fridge for about 4 hours.

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