Ingredients
- 1/4 lemonade concentrate (frozen)
- 475 ml pineapple swiss style yogurt
- 425 gr pineapple (crushed)
- 50 gr 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 20 cm square cake pan and freeze until firm, stirring ocassionally. Remove to refrigerator 20 minutes before serving.
