1 qt. low-fat buttermilk
20 oz. unsweetened crushed pineapple (other canned fruit can be substituted)
1 c. sugar

Mix the buttermilk, crushed pineapple, and sugar. Stir well to dissolve sugar. After stirring, freeze the mixture in an ice cream maker (according to manufacturer's directions). Store in freezer for at least 4 hours in a container with a tight-fitting lid. To serve, garnish with fresh pineapple cubes. Makes 16 half cup servings. Each one has 72 calories.