Creamy Pineapple Sorbet Recipes

CREAMY PINEAPPLE SORBET

Creamy Pineapple Sorbet image

A light and cooling low fat treat! For a richer sorbet, replace the yogurt with 3/4 cup half-and-half or heavy whipping cream.

Provided by ninja

Categories Frozen Desserts

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 (16 ounce) package frozen pineapple chunks
1 (6 ounce) container Dannon light & fit lemon chiffon yogurt
3/4 cup confectioners' sugar
fresh berries (to garnish) (optional)

Steps:

In a food processor with knife blade attached, pulse frozen pineapple until it resembles finely shaved ice, occasionally scraping down side of bowl with rubber spatula. (If pineapple is not finely shaved, sorbet will not be smooth.).
Add yogurt and sugar to pineapple and blend until mixture is smooth and creamy, occasionally scraping down side of bowl with rubber spatula.
Serve immediately for a creamy texture or, freeze and serve later for a firmer texture. If made ahead, remove from freezer 5-10 minutes before serving.
Scoop sorbet into dessert bowls or martini glasses. Garnish with fresh berries if desired.

Nutrition Facts : Calories 123.9, Fat 0.1, Sodium 1.7, Carbohydrate 31.9, Fiber 0.8, Sugar 30.8, Protein 0.3

PINEAPPLE SORBET

Pineapple Sorbet image

Cool down on a hot summer night with this deliciously smooth and creamy pineapple sorbet - you'll never believe how easy it is to make!

Provided by Ambervim

Categories Frozen Desserts

Time 10m

Yield 4 1/2 Cups

Number Of Ingredients 4

Ingredients

1 small pineapple, peeled and cored
2 tablespoons fresh lemon juice
1 cup plus 2 tablespoons sugar
mint sprig (optional)

Steps:

Cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar; process 1 minute or until sugar dissolves.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.
f you don't have an ice-cream freezer, use a covered metal bowl. Freeze mixture 3 hours or until it is hard on the outside but slushy in the middle. Remove it from the freezer, beat it with a whisk until smooth, and return to the freezer, covered, for 4 hours until firm.

Nutrition Facts : Calories 274, Fat 0.3, Sodium 2.5, Carbohydrate 71.3, Fiber 2.8, Sugar 64.3, Protein 1.1

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