Do you remember when Kroger had 10 for $10 pineapples? I do!! Over the course of the week I purchased 13 pineapples, most of which ended up diced and in the freezer.
They have since been used in many, many smoothies. And now…sorbet. Though you can sub in any fruit you would like and I think it would work really well. Peaches, banana, and berries come to mind
Unlike ice cream making, sorbet was a breeze to make. It is also way, way lower in calories – and naturally fat-free! My only complaint is it didn’t last long in our house!
1 pineapple, peeled and cored (~4 cups pineapple chunks)
1 cup water
2/3 cup sugar
Puree the pineapple chunks, water, and sugar in a food processor or blender until smooth. Chill the mixture in the refrigerator for at least one hour. After the mixture is chilled, prepare in your ice cream maker accordingly. Yield: 10 servings (1/2 cup each).
Nutrition Information (per serving): 77 calories; 0 g. fat; 0 mg. cholesterol; 1 mg. sodium; 20.7 g. carbohydrate; 0.8 g. fiber; 0.4 g. protein
Result: Refreshing, simple, and perfect for summer! Lower in sugar that the average cold treat, this sorbet is filled with natural pineapple sweetness, sacrificing no flavor whatsoever! A breeze to make…hard to keep on hand! Enjoy!
After being away from the clinic on Thursday and Friday last week, yesterday was crazy busy. I also had several long phone calls from my car insurance company and the insurance company of the woman who hit me. Ugh. What a mess. Thank you for all of your well wishes. I had a headache all day, but it could’ve been a lot worse. I’ll count my many blessings!
Question: Sorbet or ice cream?
P.S. Congrats to Gina, Candid RD, who got engaged last night! Happy for you, girl!
Have a great day!