Serves 4

Make sure that you remove the pan from the heat source before you stir in the egg or it will scramble right before your eyes and the recipe will be ruined.

Pineapple-Mango Sherbet

1 large orange, peeled and segmented

2 mangoes, peeled, pitted, and cut into 1-inch cubes

1 cup pineapple pieces

1 tablespoon lime zest

illustration cup sugar

½ cup plain yogurt

1 teaspoon orange-flavored liqueur (optional)

  1. Place the orange segments, mango cubes, and pineapple pieces on a baking sheet lined with waxed paper; place in the freezer for 30 to 45 minutes or until just frozen.
  2. Transfer the fruit to a food processor. Add the lime zest and sugar, and process until well combined.
  3. With the machine running, add the yogurt and liqueur. Process for an additional 3 minutes or until the mixture is fluffy.
  4. Pour the mixture into an 8″ × 8″ pan, cover with foil, and freeze overnight.
  5. To serve, let the sherbet temper at room temperature for 10 to 15 minutes, then scoop into glass dishes.

illustration Sherbet versus Sorbet

Sherbet differs from sorbet in that the latter is dairy-free. In this sherbet the dairy is provided by plain yogurt, which adds creaminess and a bit of bite.