Deni 5530 - Page 13

12
®
Piña Colada Sherbet
Ingredients:
1
⁄2 cup milk
1 cup crushed pineapple
2 tbs. non-fat dry milk
2 tbs. dark rum
1 cup coconut milk
dash salt
1 can (10 oz.) piña colada mix, partially
defrosted
Method:
1. In a blender or food processor, com-
bine ingredients until milk is dissolved.
2. Cover and chill thoroughly.
3. Follow standard instructions on pg. 3.
Pineapple Ice
Ingredients:
12 oz. can frozen pineapple concentrate
1
1
⁄2
cups water
1 cup of sugar
Method:
1. Combine sugar and water in a small
saucepan. Simmer to dissolve the
sugar. Cool.
2. Mix all ingredients in a mixing bowl,
blender or food processor.
3. Follow standard instructions on pg. 3.
Pistachio Ice Cream
Ingredients:
2
⁄3 cup unsalted, shelled pistachios
4 oz. egg substitute
3
⁄4 cup sugar
2 cups whipping cream
1
⁄4
tsp. almond extract
1 tsp. vanilla extract
Method:
1. In a blender or processor, combine
nuts, egg substitute and cream.
2. Blend until nuts are finely chopped.
3. Mix in remaining ingredients.
4. Follow standard instructions on pg.3.
V
ariation:
1. Substitute pecans or walnuts for
pistachios.
2. Substitute
3
⁄4 cup maple syrup for sugar.