Categories: Ice cream, Desserts, Fruits 
      Yield: 8 servings 
  
      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