Spicy Pineapple Slush

Oxmoor House
Use a glass baking dish to freeze the mixture; a metal pan can give the slush an off flavor. If you'd like a spicier slush, leave the seeds in the jalapeño and dip the rims of the glasses in water, then in ancho chile powder.

Yield:

Serves 4 (serving size: 2/3 cup)

Recipe from

Nutritional Information

Calories 136
Caloriesfromfat 0.0 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.3 g
Carbohydrate 34.4 g
Fiber 1.5 g
Cholesterol 1 mg
Iron 1 mg
Sodium 84 mg
Calcium 36 mg

Ingredients

1 1/4 cups pineapple juice
1 teaspoon chopped seeded jalapeño pepper
2 1/4 cups fresh pineapple chunks
2 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon fat-free sweetened condensed milk
1/8 teaspoon salt
1/8 teaspoon ancho chile powder

Preparation

1. Bring pineapple juice to a boil. Add jalapeño pepper; cover, reduce heat, and simmer 5 minutes. Strain pineapple mixture through a sieve into a bowl; discard solids. Let cool 25 minutes.

2. Place strained pineapple juice, pineapple chunks, and next 5 ingredients (through milk) in a blender; process until smooth.

3. Pour mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze 3 hours or until mixture is slushy, removing from freezer and scraping entire mixture with a fork every 30 minutes.

4. Spoon pineapple mixture into 4 glasses. Serve immediately.

Note:

Cooking Light Chill

May 2013