Pineapple Sherbet (Sharbatee Gulab) -- Middle Eastern

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Pineapple Sherbet (Sharbatee Gulab) -- Middle Eastern Ingredients

14 oz Crushed pineapple; in its	Sugar substitute equivalent
3/4 c Evaporated skim milk	1/2 ts Rose water; or vanilla
1/4 c Water

Instructions for Pineapple Sherbet (Sharbatee Gulab) -- Middle Eastern

Combine all ingredients; stir well. Pour into ice-cream maker. Freeze following manufacturers instructions. Or, alternatively, freeze for 30 minutes, stir well. Repeat 3 times, stirring or beating well to finely distribute ice crystals. Serve immediately, or freeze in covered freezer container for up to 4 weeks. Exchanges: Carbohydrate Exchange -- 1 Calories -- 75 Total Fat -- 0g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 1mg Potassium -- 85mg Carbohydrate -- 16g Protein -- 3g Recipe for Sunday, 3/15/98 This weeks recipes are from the cookbook World-Class Diabetic Cooking, featuring more than 200 great-tasting, exotic dishes from around the globe that are low in fat and calories. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Copyright ? 1998 American Diabetes Association MC Formatted & Busted by Barb at Possum Kingdom on 3/26/98 NOTES : 6 servings/Serving size: 1/6 recipe Sherbet probably originated in the Middle East, where it was served as a cool refreshment in the harems. Rose petals were part of the potion. In this one, rose water adds its wispy, mystical scent Recipe by: http://www.diabetes.org/ada/rcptoday.html Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 26, 1998

Main Ingredient: PineappleCuisine: Uncategorized

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