Sugar-Free Pineapple Sherbet [diabetic*]
Comments:	*Please check with a professional to see if this recipe is right for you. Prepare this sherbet at least 3 1/2 hours before serving.
Servings:	8
Ingredients	Preparation
1 [16-ounce / 454-mL] can crushed pineapple, packed into its own juice 1 teaspoon [5 mL] unflavored gelatin [1/3 pack] 2 tablespoons [30 mL] lemon juice Sugar substitute equal to 1/2 cup [100 g] sugar 1/2 cup [125 mL] skimmed milk powder 1/2 cup [125 mL] icy water	Drain pineapple reserving juice separately. Pour 1/4 cup [60 mL] of pineapple juice into a small casserole; sprinkle gelatin all over pineapple juice. Heat over low heat, stirring to completely dissolve gelatin. Remove from heat. Stir in 1/2 cup [125 mL] of reserved pineapple juice, lemon juice, drained crushed pineapple and suar substitute; leave to cool. Into the small bowl of an electric beater, beat together skimmed milk powder and icy water at high speed, until stiff peaks form. Delicately fold in cooled dissolved gelatin until well blended. Pour into a shallow serving dish. Freeze until firm before serving, for at least 3 hours.