|Recipe Title: Pina Colada Sherbet|
Contributed by: TwinLakesChef
List of Ingredients
|1 15- or 16-ounce can cream of coconut|
1 15-1/4-ounce can crushed
1 cup orange juice
1/4 cup light rum
|1. In a blender container or food processor bowl combine cream of coconut, undrained pineapple, orange juice, and rum. (If using a food processor, process only half of all the ingredients at a time.) Cover; blend or process until nearly smooth. Pour into a 9x5x3-inch loaf dish or a 2-quart baking dish. Cover; freeze about 4 hours or until firm.|
2. Break sherbet into pieces. Place sherbet, about half at a time, in a blender container or food processor bowl. Cover; blend or process until fluffy. (Or, place in a chilled bowl and beat with an electric mixer until fluffy.) Return pineapple mixture to pan. Cover and freeze at least 4 hours or until firm.
Number of Servings: Makes 4 cups (15 servings)
Nutritional Analysis: per serving: 103 calories, 7 g total fat, 5 g saturated fat, 0 mg cholesterol, 19 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein, 1% vitamin A, 33% vitamin C, 1% calcium, 2% iron.
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General Cooking/Prep Method
Extra Features of Recipe
7 Ingredients or Less