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Ingredients Jump to Instructions ↓

  1. 2 c Pineapple swiss style yogurt

  2. 1 cn (14 oz) crushed pineapple,

  3. Drained 1/4 c Frozen lemonade concentrate,

  4. Thawed 1/4 c Sugar

  5. 1 minute or until smooth and sugar is dissolved. POur into an 8-inch square cake pan and freeze until firm, stirring ocassionally. Remove to refrigerator 20 minutes before serving. Source: Creative Home Cooking

  6. 27 : by Mona Brun From the collection of K. Deck

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