Guest guest Posted June 5, 2001 Report Share Posted June 5, 2001 Christian-Vegan-Cooking, bmlehman@m... wrote: Pineapple Parsley Sherbet Source: Taste and See Yield: 3 cups 2 cups crushed pineapple or 2 cups pineapple juice 2 handfuls fresh parsley 1 banana (optional) Blend all smooth until frosty and green. Freeze in an ice tray or individual cups or popsicle molds or drink immediately. --- End forwarded message --- Quote Link to comment Share on other sites More sharing options...
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