Pineapple Sherbet

Directions

1. 1
   Soften gelatin in cold water; dissolve over hot water. Combine buttermilk, 3/4 cup sugar, pineapple, vanilla and gelatin; mix well.
2. 2
   Turn into refrigerator tray.
3. 3
   Freeze until firm. Break in chunks; turn into chilled bowl.
4. 4
   Beat smooth with electric or rotary beater.
5. 5
   Beat egg white to soft peaks; gradually add 1/4 cup sugar, beating to stiff peaks.
6. 6
   Fold into pineapple mixture.
7. 7
   Return to cold tray.
8. 8
   Freeze firm.
9. 9
   Serves 4 to 6.