YOGURT SHERBET

1 cup unsweetened fruit (peaches, raspberries or strawberries)
1 ripe banana, sliced
1 (8 ounce) carton (1 cup) plain yogurt*
3/4 cup orange juice
1/2 cup crushed pineapple, drained
1/3 cup honey

In blender, combine all ingredients. Process at medium speed until smooth and creamy. (Sherbet can be mixed with mixer or egg beater, but mash banana and fruit before adding remaining ingredients.)

Pour into ice cube tray or 9x5-inch loaf pan. Freeze until firm but not solid (1 1/2 to 2 hours).

Place in bowl and beat until creamy. Return to freezer container, cover and freeze until firm, 5 to 6 hours.

Allow to soften slightly before serving.

*If desired use fruit-flavored yogurt and decrease honey to 2 tablespoons.

OR TO MAKE IN ICE CREAM MACHINE:
Combine all ingredients place in ice cream freezer and freeze according to manufacturer's directions.

Makes 6 servings (1/2 cup each)
From: Recipelink.com
Source: Recipe booklet: Summertime Favorite Recipes, Pillsbury Classic Cookbooks No. 9, 1981