Side Pannel
Banana/pineapple Tropical Sorbet
Banana/pineapple Tropical Sorbet
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Low Fat
Ingredients List
- 1 Pineapple
- 2 Chopped bananas
- 3 tb Sugar
- 1 c Plain nonfat yogurt
- 1 tb Honey
Directions
Because this sorbet is frozen in the pineapple shell, you must cut out the
flesh according to the following special method. First, slice off the top,
just at the point where the edges begin to straighten. Now stand the
pineapple up on its bottom end. Insert a long, thin-bladed knife into the
exposed flesh, next to the pineapple's outer skin. Push the knife in tin
the entire length of the pineapple, stopping just above the bottom -
CAREFUL - you don't want to penetrate through the bottom. Cut in a circle
around the edge just inside the skin. You've now created a long cylinder of
pineapple flesh that's connected to the shell only at the bottom.
To separate the bottom of this fruit cylinder, insert the knife into the
side of the pineapple, about 1 inch from the bottom. Without enlarging the
hole that is the knife's entry point into the fruit, fan the blade back and
forth, cutting through the inside fruit cylinder in a large "V". Repeat
this procedure on the opposite side. Now the long, central p pineapple
cylinder is free.
Invert the pineapple over a bowl to catch the juice. Plunge a fork into the
pineapple cylinder's top end and, with firm determination, pull it out into
the bowl. Remove the tough central core of the fruit by cutting the
cylinder into quarters and then trimming off the center strip of eac each
piece. Remove any "eyes".
Roughly chop the remaining pineapple flesh and put it into the bowl with
the reserved juice. The rest is easier!!
Puree pineapple flesh and juice with bananas in food processor, gradually
adding the sugar, yogurt and honey. Transfer to ice cream maker and process
according to directions. Scoop sorbet into hollowed out pineapple shell,
cover with plastic wrap and freeze for at least an hour.
To serve: Remove from freezer just before serving. Slice the pineapple from
top to bottom into 6 wedges.
Of course, one needn't go to all that trouble...but it's a lovely way to
present the sorbet. If you don't want to do it, then skip all the hard
part, and just chop up the pineapple flesh and go from there and serve
directly out of the ice cream maker!! :)
This will also get posted in the low fat topic, as it only has 1 gm of fat
per serving.....
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005
flesh according to the following special method. First, slice off the top,
just at the point where the edges begin to straighten. Now stand the
pineapple up on its bottom end. Insert a long, thin-bladed knife into the
exposed flesh, next to the pineapple's outer skin. Push the knife in tin
the entire length of the pineapple, stopping just above the bottom -
CAREFUL - you don't want to penetrate through the bottom. Cut in a circle
around the edge just inside the skin. You've now created a long cylinder of
pineapple flesh that's connected to the shell only at the bottom.
To separate the bottom of this fruit cylinder, insert the knife into the
side of the pineapple, about 1 inch from the bottom. Without enlarging the
hole that is the knife's entry point into the fruit, fan the blade back and
forth, cutting through the inside fruit cylinder in a large "V". Repeat
this procedure on the opposite side. Now the long, central p pineapple
cylinder is free.
Invert the pineapple over a bowl to catch the juice. Plunge a fork into the
pineapple cylinder's top end and, with firm determination, pull it out into
the bowl. Remove the tough central core of the fruit by cutting the
cylinder into quarters and then trimming off the center strip of eac each
piece. Remove any "eyes".
Roughly chop the remaining pineapple flesh and put it into the bowl with
the reserved juice. The rest is easier!!
Puree pineapple flesh and juice with bananas in food processor, gradually
adding the sugar, yogurt and honey. Transfer to ice cream maker and process
according to directions. Scoop sorbet into hollowed out pineapple shell,
cover with plastic wrap and freeze for at least an hour.
To serve: Remove from freezer just before serving. Slice the pineapple from
top to bottom into 6 wedges.
Of course, one needn't go to all that trouble...but it's a lovely way to
present the sorbet. If you don't want to do it, then skip all the hard
part, and just chop up the pineapple flesh and go from there and serve
directly out of the ice cream maker!! :)
This will also get posted in the low fat topic, as it only has 1 gm of fat
per serving.....
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
