Because my husband and I are watching our weight and we absolutely LOVED the 5 Minute (Healthy) Chunky Monkey Banana "Ice Cream" that I made last year, I thought I'd give her pineapple version a try. It was very simple to make and definitely tasted of summer. Not as custard-like and creamy textured as the banana version but I think adding more yogurt could help with the creamy taste. Or, leave it out entirely for a vegan sorbet treat. I did leave out the booze in this instance since we ate it right away but you can add it back in if you're into that or plan to save for later. I hollowed out a pineapple half and scooped the "ice cream" inside it for serving. It also serves as a great freezer mold :).
Thanks Erin for this healthy recipe and I look forward to going back to try some of your more unhealthy treats like the Frozen Reese's Peanut Butter and Oreo Pie, Peanut Butter Toblerone Cheesecake, or Truffle Filled Chocolate Cupcakes.
As usual a special thank you to April of the blog Angel's Homestead, SRC ring leader and Angela of the blog Big Bear's Wife, our Group C Hostess!
Pineapple "Ice Cream"
- 1 whole pineapple, cut up into bit size chunks and frozen
- 1/4 cup sugar
- 3-4 Tbsp spiced whiskey (omitted)
- 3 heaping Tbsp non-fat Greek yogurt
- Combine ingredients in food processor until smooth and combined. Scrape down as needed. Enjoy!