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Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 1993

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Recipe Summary

Yield:
6 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a large bowl, and stir well. Position knife blade in food processor bowl; add half of pineapple mixture, and pulse 3 times. Pour mixture into the freezer can of a 2-quart hand-turned or electric freezer.

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  • Repeat procedure with remaining pineapple mixture, and freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze (ripen) at least 1 hour.

Nutrition Facts

119 calories; calories from fat 11%; protein 3.2g; fat 1.4g; saturated fat 0.9g; mono fat 0.4g; poly fat 0.1g; carbohydrates 24.1g; fiber 0.4g; iron 0.1mg; sodium 42mg; calcium 107mg.
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