Piña Colada Sherbet
Ingredients:
1⁄2 cup milk
1 cup crushed pineapple
2 tbs.
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
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.
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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.
Variation:
1.Substitute pecans or walnuts for pistachios.
2.Substitute 3⁄4 cup maple syrup for sugar.
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