3/4 c. skim milk
8oz ctn. plain low-fat yogurt, stirred
1.9oz pkg. sugar-free instant pudding mix
8 1/2oz can crushed pineapple in juice
1/4 c. flaked coconut

Combine milk, yogurt, and pudding mix. Whisk about 1 minute or till mixture is smooth. Stir undrained pineapple and coconut into pudding mixture. Freeze in ice cream maker at manufacture's directions, or: Alternate Freezing Method: Pour yogurt mixture into a metal bowl; cover with foil or plastic wrap and place in freezer.

Freeze for 2-3 hpurs or till firm at the edges and semi-soft in the center. Beat with mixer on medium-high speed till soft but not melted. Repeat freezing and beating. Store, covered, in freezer till serving time.

Makes 1 qt.

Submitted by: Karen LaValley