Piña Colada Sorbet
• 3 cups fresh pineapple, peeled and cored
Cut the pineapple into chunks.
Puree in a blender with sugar, coconut milk, and rum if using until smooth.
Chill thoroughly then freeze in your ice cream maker according to manufacturers directions.
When serving garnish with a sprinkle of toasted coconut.
Makes 1 quart.
Per Serving (excluding unknown items): 133 Calories; 6g Fat (36.8% calories from fat); 1g Saturated Fat; 1g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.
Original recipe from SkinnyTaste.com
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