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Four ingredient pineapple sherbet recipe

I am a big fan of the recent outbreak of frozen yogurt shops in our area. The basic idea of a plain low fat, low sugar frozen treat is a great way to avoid the extra calories found in regular ice cream. But many of the flavors can be just as high in calories and have tons of added sugar — not to mention the candy toppings!  Here’s a simple idea for a homemade sweet, frozen treat.


  • 2 cups pineapple, frozen (I freeze it in ice cube trays.)
  • ¼ cup unsweetened coconut almond milk (can substitute skim milk)
  • 1 tsp. lemon juice
  • 2 tsp. honey (optional)

If your pineapple is very sweet and ripe, you can omit the honey, which will eliminate 20 calories per serving. I prefer it without, but those with a sweet tooth might prefer the honey. Start with 1 teaspoon and see if you need more.


  1. Add all ingredients to a food processor or high-speed blender and pulse to combine, then blend until completely smooth.
  2. Serve immediately for soft-serve consistency, or freeze for an additional 3 hours if desired.
  3. Makes 2 servings.

Approximate nutrition information per serving: 105 calories, 1 gram fat, 26 grams carbohydrate, 1 gram protein

Fun fact: Do you know the difference between sorbet and sherbet?  Sorbet typically includes only frozen fruit and occasionally a liquid like juice, wine, or alcohol. Sherbet contains a milk-based liquid or other additional ingredients. Stay cool!