This recipe for Banana Pineapple Sherbet, by Gail Beutler, is from Joyce Manwiller's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 small bananas 1 (8-oz) can pineapple packed in juice 2 egg whites
Drain pineapple and add enough juice back to make 1 cup. Place pineapple and bananas in blender and puree. Freeze until mushy and turn into a large bowl. Beat 2 egg whites until stiff. Fold into the fruit.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.