Banana/pineapple tropical sorbet
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Banana/pineapple tropical sorbet
  Sorbet    Low Fat  
Last updated 6/12/2012 1:06:53 AM. Recipe ID 32598. Report a problem with this recipe.
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      Title: Banana/pineapple tropical sorbet
 Categories: Low-fat, Desserts
      Yield: 4 Servings
      1    Pineapple
      2    Chopped bananas
      3 tb Sugar
      1 c  Plain nonfat yogurt
      1 tb Honey
  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.....
  Food & Wine RT [*] Category 4, Topic 6 Message 131 Sun Jan 10, 1993
  WYF.4.LYF [Choc. Queen]      at 23:50 EST
  MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
  GT Cookbook echo moderator at net/node 004/005

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Recipe ID 32598 (Apr 03, 2005)

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