Try this gelato in a cone with shredded coconut sprinkled on top.

Recipe by Cooking Light July 2001

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Randy Mayor; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; cool completely.

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  • Combine the pineapple and milk in a large bowl; stir in sugar syrup.

  • Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon gelato into a freezer-safe container; cover and freeze 1 hour or until firm.

Nutrition Facts

215 calories; calories from fat 17%; fat 4.1g; saturated fat 3.6g; mono fat 0.2g; poly fat 0.2g; protein 0.6g; carbohydrates 46.5g; fiber 0.4g; cholesterol 0mg; iron 0.8mg; sodium 3mg; calcium 11mg.
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