Lemon Pineapple Sherbet

2 c Pineapple swiss style yogurt

1 cn (14 oz) crushed pineapple,

Drained 1/4 c Frozen lemonade concentrate,

Thawed 1/4 c Sugar

In blender container, combine yogurt, pineapple, lemonade concentrate and sugar. Blend at high speed for 1 minute or until smooth and sugar is dissolved. POur into an 8-inch square cake pan and freeze until firm, stirring ocassionally. Remove to refrigerator 20 minutes before serving. Source: Creative Home Cooking #27 : by Mona Brun From the collection of K. Deck