- 2 cans crushed pineapple (15 oz., each)
- 1 1/2 cups brown sugar
- 4 cups vanilla yogurt, low fat
- 2 teaspoons vanilla extract
Cook the pineapple and sugar in a saucepan over medium heat until the sugar dissolves, stirring frequently. Remove from heat and allow to cool to room temperature. Then combine with the yogurt and vanilla and transfer to the base of your ice cream machine and churn according to the manufacturer’s instructions. Transfer to a container and allow to firm up in the freezer before serving.