Yield: 8 Servings
Categories: Ice cream, Fruits, Desserts
2 c Pineapple swiss style yogurt 1 cn (14 oz) crushed pineapple, Drained 1/4 c Frozen lemonade concentrate, Thawed 1/4 c Sugar In blender container, combine yogurt, pineapple, lemonade concentrate and sugar. Blend at high speed for 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.