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Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris Photo by: Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris

Pina Colada Slush

Cooking Light JUNE 1999

  • Yield: 4 servings (serving size: 1 cup)

Ingredients

  • 2 cups cubed fresh pineapple
  • 1 1/2 cups pineapple juice, chilled
  • 1/4 cup cream of coconut (such as Coco Lopez)
  • 1 cup ice cubes
  • 1 cup vanilla fat-free frozen yogurt

Preparation

Place pineapple into freezer; freeze until firm (about 1 hour). Remove from freezer; let stand 10 minutes. Combine juice and cream in a blender. With blender on, add pineapple and ice cubes, 1 at a time; process until smooth. Add yogurt; process until smooth. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 29%
  • Fat: 5.6g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.6g
  • Carbohydrate: 31.3g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 28mg
  • Calcium: 79mg
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Pina Colada Slush recipe

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