Who doesn't enjoy something icy in the wintertime

Maybe it's just me - but I eat a lot of ice cream. Just because it's 30-some degrees outside doesn't stop me from enjoying at least one icy treat a day. Lately, while I was searching for some ways to use leftover buttermilk, I came upon a recipe for Pineapple Buttermilk Sorbet in the Moosewood Restaurant Low-Fat Favorites Cookbook. It's super easy, requires very few ingredients and of course I thought it was very good. It's slightly tart from the buttermilk and pineapple, and just sweet enough - but not overwhelming so. It's best eaten within a day or so of making it. After that, it tends to become an icy mess (which is still good), but a little harder to eat.

Pineapple Buttermilk Sorbet
from Moosewood Restaurant Low-Fat Favorites

Ingredients:
2 cups buttermilk
1 can of crushed pineapple (20 oz can)
2/3 cup sugar

Instructions:
1. Mix together the buttermilk, pineapple and sugar. Mix until sugar has melted.
2. Place mixture in container and place container in the freezer.
3. Stir the mixture after a hour - it will still be rather watery.
4. Stir the mixture in another hour or two. It should be much more stiff at this point.
5. If the mixture becomes too hard - you can either leave it out for about 30 mins before serving - or you can mix it in a food processor.