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 cup 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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