Pineapple Sherbet - cooking recipe

Ingredients

1/2 envelope (1 1/2 tsp.) unflavored gelatin
2 Tbsp. cold water
2 c. buttermilk
3/4 c. sugar
18 3/4 oz. can (1 c.) crushed pineapple
1 tsp. vanilla
1 egg white
1/4 c. sugar

Preparation

Soften gelatin in cold water; dissolve over hot water. Combine buttermilk, 3/4 cup sugar, pineapple, vanilla and gelatin; mix well.
Turn into refrigerator tray.
Freeze until firm. Break in chunks; turn into chilled bowl.
Beat smooth with electric or rotary beater.
Beat egg white to soft peaks; gradually add 1/4 cup sugar, beating to stiff peaks.
Fold into pineapple mixture.
Return to cold tray.
Freeze firm.
Serves 4 to 6.