Pineapple Sorbet

Nice color from the pineapple.

I have been looking for a ice cream recipe that Bettie could eat. She has developed Type 2 Diabetes and I wanted something that was not as many carbs. This recipe from Better Homes and Gardens Diabetic web page seemed to be the one to try.

  Sorbets are not ice creams. There is no milk or cream involved just the fruit and sometimes water, and a small amount of sugar.

  This calls for a fresh pineapple, and I was not about to peel and core a whole pineapple. Our local HyVee store sells them already cored, peeled and ready to go for not a lot more than a whole pineapple. By far the easiest way to go. 

  With only three ingredients and carb count of 12 for one serving, this is easy to fix and easy to eat. My only fault with it is it is not as pineapple tasting as I thought it might be. Maybe that depends on the ripeness of the pineapple. However, if you want a low carb count and a very good and different taste, do try this

Pineapple Sorbet

Makes 8 servings       Carb count per serving: 12

1 large whole fresh pineapple, peeled and cored

¼ cup fresh lime juice

¼ cup granulated sugar

  Chop pineapple and place in blender with the sugar and lime juice, cover and blend until mixture is completely smooth. Press through a strainer, you should have about 3 cups of puree. I just blended it so smooth, that I did not bother with the strainer.

  Chill in refrigerator for 2 hours or freezer for 20 minutes. Pour into a ice cream maker and follow manufacturer’s directions. Allow to ripen for 4 hours in freezer.

  To serve scoop into chilled dessert dishes. This will melt faster than ice cream so the chilled dishes are a good idea. Garnish with mint leaves or lemon peel curls if desired.

Nutrition: 
Servings per recipe 8

Cal. 49

Carb. 12g

Fiber. 1g

Sugar 11g

Sodium 2 mg

Diabetic Exchanges: Fruit: 1   Other Carb: 1