3 1/4 c Unsweetened pineapple juice
1/4 c Crushed pineapple in juice
1 Env. gelatin
1/8 ts Stevia rebaudiana extract
OR
5 Pkt. aspartame sweetener
1 c Low[fat milk
SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand,
copyright 1993, ISBN #0-8069-8530-5. MM format by Ursula R. Taylor.
In a saucepan, mix pineapple juice, crushed pineapple with juice,
unflavored gelatin, and Stevia Rebaudiana extract. Cook and stir until
gelatin and Stevia Rebaudiana are dissolved and mixtue is slsightly
warmed. Remove from heat. Stir in milk. Mixture will appear to have
curdled slightly. Mix all ingredients.ss Freeze in an ice-cream
freezer according to manufacturer's directions, or pour mixture into
a 9 inch baking pan and place pan in freezer for 2 to 3 hours or
until mixture is almost firm. Remove pan from freezer and break
pienapple mixture in pieces. Place pieces in a chilled bowl. Beat
with an electric mixture until smooth but not melted. Transfer back
to pan. Cover and freeze until firm.
YIELD: 8 servings
EXCHANGE per serving: 1 fruit
CALORIES per serving: 76
Carbohydrates per serving: 15 g
