PA Baker
Master Chef
This is a delicious, low-fat substitute for ice cream on a hot day.
Pineapple Ice
1 (20 oz) can crushed pineapple (juice packed)
½ c sugar
2 c buttermilk or 1 (16 oz) carton plain fat-free yogurt
½ tsp vanilla
In a blender or food processor bowl, place the undrained pineapple. Cover and blend or process until pureed. Transfer the pureed pineapple to a mixing bowl. Stir in sugar. Let the mixture stand about 10 minutes or until sugar dissolves, stirring occasionally. Stir in buttermilk (or yogurt) and vanilla.
Transfer pineapple to a 1 ½ qt. freezer container. Cover. Freeze overnight or until firm. Let stand at room temperature about 30 minutes before serving. Scoop into small dessert bowls.
Makes 8- or 9- ½ c servings
Pineapple Ice
1 (20 oz) can crushed pineapple (juice packed)
½ c sugar
2 c buttermilk or 1 (16 oz) carton plain fat-free yogurt
½ tsp vanilla
In a blender or food processor bowl, place the undrained pineapple. Cover and blend or process until pureed. Transfer the pureed pineapple to a mixing bowl. Stir in sugar. Let the mixture stand about 10 minutes or until sugar dissolves, stirring occasionally. Stir in buttermilk (or yogurt) and vanilla.
Transfer pineapple to a 1 ½ qt. freezer container. Cover. Freeze overnight or until firm. Let stand at room temperature about 30 minutes before serving. Scoop into small dessert bowls.
Makes 8- or 9- ½ c servings
