Pineapple-Coconut Sorbet
http://www.eatingwell.com/recipes/pineapple_coconut_sorbet.html
From EatingWell: Summer 2002, The Essential EatingWell Cookbook (2004)A touch of coconut milk—infused with fresh ginger for a subtle kick—complements sweet pineapple and creates a luxurious consistency in this sorbet.
8 servings, 1/2 cup each | Active Time: 25 minutes | Total Time: 2 hours (including chilling time)
Ingredients
- 1/2 cup “lite” coconut milk
- 1/2 cup sugar
- 3 1/4-inch-thick slices peeled fresh ginger, crushed
- 1 pineapple, (about 3 1/2 pounds), peeled, cored and cut into chunks
- 2 teaspoons lime juice
Preparation
- Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl.
- Place pineapple in a food processor and process until smooth. Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice. Cover and refrigerate until chilled, about 1 hour.
- Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)
- Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
Nutrition
Per serving : 157 Calories; 1 g Fat; 1 g Sat; 0 g Mono; 0 mg Cholesterol; 38 g Carbohydrates; 1 g Protein; 3 g Fiber; 6 mg Sodium; 233 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 1 1/2 fruit, 1 other carbohydrate
Tips & Notes
- Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker or food processor