In a medium saucepan, combine sugar and unflavored gelatin. Stir in pineapple juice. Cook and stir until sugar and gelatin dissolve. Remove from heat.

Place chopped mango, kiwifruit, or papaya in a blender or food processor; cover and blend or process until pureed.

In a large bowl, stir together pureed fruit, gelatin mixture, buttermilk, lime peel, and lime juice. If desired, add food coloring to tint desired color (green for kiwifruit, yellow for mango, or pink or orange for papaya). Cover and chill mixture about 4 hours or until chilled completely.

Transfer mixture to a 4- to 5-quart ice cream freezer; freeze according to manufacturer's directions. If desired, ripen for 4 hours.*** If desired, garnish with additional mango, kiwifruit, or strawberry papaya. Makes 16 (about 1/2 cup) servings

Prepare as directed through step 3. Transfer mixture to a 2-quart rectangular baking dish or freezer container. Cover; freeze for 4 1/2 to 5 hours or until almost firm. Break mixture into small chunks; transfer to a large chilled bowl. Beat with an electric mixer on medium speed about 2 minutes or until smooth but not melted. Return to dish or container. Cover and freeze about 4 hours more or until firm. Makes 16 (about 1/2 cup) servings.

Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1 cup sugar.PER SERVING WITH SUBSTITUTE: same as above, except 44 cal., 10 g carbo. Exchanges: 0.5 fruit. Carb choices: 0.5

If you don't have orange food coloring, use 1 drop red food coloring and 2 drops yellow food coloring.

Ripening or hardening homemade sherbet isn't essential but it improves the texture and helps keep the sherbet from melting too quickly during eating.To ripen in a traditional-style ice cream freezer, after churning, remove the lid and dasher and cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can (use 1 cup salt for each 4 cups ice). Ripen about 4 hours.When using an ice cream freezer with an insulated freezer bowl, transfer the ice cream to a covered freezer container and ripen by freezing in your regular freezer about 4 hours (or follow the manufacturer's recommendations).