Piña Colada Sherbet, Pineapple Ice, Pistachio Ice Cream

Piña Colada Sherbet

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.

12 oz. can frozen pineapple concentrate

11⁄2 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.

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.

Variation:

1.Substitute pecans or walnuts for pistachios.

2.Substitute 3⁄4 cup maple syrup for sugar.