1/2 c. crushed pineapple in natural juice, drained
1 c. non fat plain yogurt
1/2 orange, peel and white membrane removed
1/4 tsp. vanilla
Sugar substitute to equal 2 tsp. sugar or to taste

In blender or food processor container, combine all ingredients; cover. Process until smooth. Pour into 9 x 9 x 2 inch metal pan; freeze overnight.

Remove pan from freezer; thaw to mushy consistency. Spoon into food processor or blender container; cover. Process until smooth. Spoon 1/4 cup into 6 small sherbet glasses or place in freezer container and refreeze. Makes 6 servings at 40 calories each.