Reviewed: May 16, 2012

Very good....I substituted Splenda for the sugar to cut down on the sugar and calories.

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Reviewed: Oct. 3, 2011

I've made this several times and have gradually replaced the sugar with a combination of splenda and agave to make it more diabetic friendly. The tang of the buttermilk is delightfully unexpected. I've also substituted canned pears for the pineapple with excellent results.

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Gingkoquilter

Reviewed: Jul. 15, 2009

Easy and pretty delicious. Has a bit of an icy consistency but to be expected when you don't have an ice cream maker!

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Jenny B

Cooking Level: Expert

Reviewed: May 1, 2009

Wonderful recipe! I just made it today since I had some crushed pineapple left from another recipe...Very refreshing, light and simple. The only changed I did is that I tought it called for too much sugar, so I reduced it: I only used 2/4 of it; and turned over excellent. Thanks a lot! It will be a summer's favorite in my family, I'm sure... Monica

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Colombiana

Cooking Level: Expert

Living In: Modesto, California, USA

Reviewed: Oct. 16, 2007

Easy, delicious, and low fat. A few chopped nuts would make it even better!

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fitz116

Reviewed: Sep. 8, 2007

i had left over buttermilk from another recipie and decided to try this . I used frozen blueberries instead of pineapple and it was delicous and creamy .

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HoneySammi

Reviewed: Jun. 26, 2007

I didn't like this at first, but ate it over the next few days and it was okay. Everytime you want to eat it though you have to defrost it a little. It just wasn't as ice cream-like as I had dreamed of, but for low fat, not bad.

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