Saturday, June 07, 2008

Buttermilk Pineapple Sherbet

The Altitude Adjustment Section
I know artificial sweeteners are evil, they rot your brain, make your shoes and socks fall off, and ultimately turn you into an insane psychopath, but sometimes we all have to make compromises and I choose to suck back artificial sweeteners in limited amounts to satisfy certain cravings — cravings even sex can’t quell. For me, sugar is addictive. It gives me a headache, and sometimes substitutions are necessary. Okay, enough excuses, I like this recipe. It’s for buttermilk pineapple sherbet and it’s from my pal Susan Purdy’s award winning cookbook Have Your Cake And Eat It Too. All the recipes in this book are low-fat and they give you a nutritional breakdown of every product. Face it, the woman was ahead of her time! And you can totally make it with all natural ingredients, which would no doubt taste better. You choose!

2 cups non-fat buttermilk
1 20 ounce can crushed unsweetened pineapple, or fresh finely diced pineapple (or why not grill the slices and then chop them to add another layer of flavor?)
3/4 cup super fine sugar, or 1/4 cup plus 2 tablespoons Splenda, or 1/2 cup Agave nectar

Combine all ingredients in a bowl and stir till dissolved. Transfer mixture to a freezer container and freeze for about 45 minutes. Mash with a fork to break down ice crystals and freeze for 2 to 3 hours more, till firm. This can be kept in the freezer for up to 1 week. If making far in advance, let sit at room temp. for 30 minutes before serving. If you want to be all fancy, hollow out an orange, or save the shell from a fresh pineapple and serve in that, garnished with a sprig of fresh mint. Mother of Rula suggests Maraschino cherries as the finishing touch!