1716
Fresh Pineapple Sorbet
1 cup cold water
1 cup sugar
1
⁄4 cup light corn syrup
1
⁄8 teaspoon salt
5
1
⁄2 cups chilled fresh
pineapple chunks
(about 1 pineapple),
divided
1 tablespoon fresh lime
or lemon juice
In medium bowl, combine water, sugar, corn syrup,
and salt. Mix well to dissolve sugar; set aside. Finely
chop
1
⁄2 cup pineapple; set aside.
Place remaining 5 cups pineapple in food processor
work bowl with multipurpose blade; add lime juice
and process until smooth. Add sugar mixture; process
until blended. (Process in batches if necessary.)
Assemble and engage freeze bowl, dasher, and drive-
body interface as directed in attachment instructions.
Turn to Stir Speed (Speed 1). Using container with
spout, pour mixture into freeze bowl. Continue on
STIR (Speed 1) for 15 to 20 minutes or until desired
consistency, adding reserved
1
⁄2 cup chopped pineapple
during last 2 to 3 minutes of freeze time. Immediately
transfer sorbet into serving dishes, or freeze in an
airtight container.
Yield: 16 servings (
1
⁄2 cup per serving).
Per Serving: About 80 cal, 0 g pro, 20 g carb, 0 g
total fat, 0 g sat fat, 0 mg chol, 25 mg sod.
VARIATION
Peach Sorbet
Substitute 5
1
⁄2 cups sliced, peeled, and pitted
peaches (fresh or frozen, thawed) for pineapple.
Prepare and freeze as directed.
Yield: 16 servings (
1
⁄2 cup per serving).
Per Serving: About 90 cal, 1 g pro, 22 g carb, 0 g
total fat, 0 g sat fat, 0 mg chol, 25 mg sod.
Caramel Pecan Ice Cream
3
1
⁄2 cups whole milk
1 can (14 oz.)
sweetened
condensed milk
1 cup prepared hot
caramel or
butterscotch caramel
topping (about
12 oz.)
1 package (3.4 oz.)
instant cheesecake
pudding and pie
filling mix
1 teaspoon vanilla
1
⁄8 teaspoon salt
1-1
1
⁄2 cups coarsely
chopped pecans
In medium bowl, place all ingredients except pecans.
Whisk until well blended and pudding is dissolved.
Cover and chill thoroughly, at least 6 hours.
Assemble and engage freeze bowl, dasher, and drive-
body interface as directed in attachment instructions.
Turn to STIR Speed (Speed 1). Using container with
spout, pour mixture into freeze bowl. Continue on
STIR (Speed 1) for 15-20 minutes or until desired
consistency, adding pecans during last 1 minute of
freeze time. Immediately transfer ice cream into
serving dishes, or freeze in an airtight container.
Yield: 16 servings (
1
⁄2 cup per serving).
Per Serving: About 240 cal, 5 g pro, 35 g carb, 10 g
total fat, 3.5 g sat fat, 15 mg chol, 230 mg sod.
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