Frozen Pineapple Cantaloupe Mousse Recipes

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FROZEN PINEAPPLE COCKTAIL



Frozen Pineapple Cocktail image

This might be the best frozen drink I've ever made. I modified it from the Food Network Pineapple Cocktail recipe (which is not frozen, and didn't have coconut in it).

Provided by TasteTester

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

8 chunks frozen pineapple, or as needed
2 fluid ounces lime-flavored sparkling water, or to taste
½ teaspoon unsweetened finely shredded coconut
1 fluid ounce vodka
1 fluid ounce Blue Curacao

Steps:

  • Blend 1/2 of the pineapple, sparkling water, and coconut together in a blender until slushy. Add vodka and Curacao. Blend in more pineapple until cocktail reaches desired consistency.

Nutrition Facts : Calories 240.7 calories, Carbohydrate 30.3 g, Fat 0.9 g, Fiber 2 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 16.3 mg, Sugar 24.8 g

CANTALOUPE, BERRY AND PINEAPPLE SMOOTHIE



Cantaloupe, Berry and Pineapple Smoothie image

Make and share this Cantaloupe, Berry and Pineapple Smoothie recipe from Food.com.

Provided by Sydney Mike

Categories     Smoothies

Time 2m

Yield 2 serving(s)

Number Of Ingredients 4

1 cup cranberry juice
1 cup cantaloupe, diced
1 cup blackberry
1 cup pineapple, diced

Steps:

  • Place all ingredients in a blender & mix, using the on/off pulse function until mostly blended, then continue mixing, gradually increasing the speed, until the mixture is smooth.
  • Pour into 2 glasses & enjoy!

FROZEN PINEAPPLE MOJITO



Frozen Pineapple Mojito image

Put the lime in the pineapple with this fun summer cocktail! Scoop the fruit from the skin to create pineapple "cups," freeze it, and blend it into a bright and refreshing play on a mojito. Or, if you're short on time, you can use frozen pineapple chunks and regular cocktail glasses.

Provided by Katherine Sacks

Categories     House Cocktail     Cocktail     Freeze/Chill     Drink     Drinks     Pineapple     Rum     Mint     Lime Juice     Cocktail Party     Summer

Yield Makes 4

Number Of Ingredients 6

1 fresh pineapple (about 4 pounds)
1 cup white rum
1/4 cup fresh lime juice
1/3 cup mint leaves, plus more for garnish
1 tablespoon (or more) sugar (optional)
Cocktail umbrellas, sliced fruit, flowers, maraschino cherries, and/or any other tiki drink decoration (optional)

Steps:

  • Trim top of pineapple to remove leaves, but leave top in tact. Cut pineapple in half crosswise. Run a knife in a circle around inside of halves 1/2" away from the skin. Cut across core of pineapple twice, creating 4 pieces and loosening the fruit. Using a big spoon or ice cream scoop, scoop out inside of each pineapple half. Place pineapple "cups" in freezer.
  • Discard core and finely chop pineapple (you should have about 4 cups). Place in a single layer on a parchment-lined sheet tray and freeze at least 1 hour.
  • Blend frozen pineapple, rum, lime juice, 1/3 cup mint, and 2 cups ice in a blender until smooth. Taste and add sugar, if needed.
  • Fill pineapple "cups" with mojito mixture, reserving extra for refills. Garnish with mint sprigs and tiki drink decoration, if using. Reserve remaining mojito mixture in freezer for second serving or serve in alternate glasses.
  • Do Ahead
  • Pineapple "cups" can be hollowed out 3 days ahead; keep frozen. Pineapple chunks can be frozen up to 3 months ahead.

FROZEN PINEAPPLE CANTALOUPE MOUSSE



Frozen Pineapple Cantaloupe Mousse image

From Baby Let's Eat! Haven't made it yet, but it looks good and kid friendly. It says, if you freeze in paper cups, the kids can lick the mousse while pushing it up from the bottom. Cook time is freezing time.

Provided by WI Cheesehead

Categories     Frozen Desserts

Time 1h50m

Yield 4 mousse cups

Number Of Ingredients 7

1/2 cup frozen pineapple concentrate, thawed
1/2 cup water
2 tablespoons unflavored gelatin
3 cups cubed cantaloupe
3/4 teaspoon almond extract
3/4 cup vanilla yogurt
3 large egg whites, get pasteurized egg whites that are safe for kids

Steps:

  • To prepare the mousse cups, cut four strips of aluminum foil, each 8 inches long and 2 inches wide. Wrap a strip around the top of each of four 4-oz paper cups. Secure the foil with tape and set the cups aside.
  • In a heatproof bowl, mix the juice concentrate with the water.
  • Sprinkle the gelatin on the top.
  • Place the bowl in a large saucepan. Add enough water to the saucepan to come halfway up the side of the bowl.
  • Heat over low heat, stirring continually until the gelatin dissolves. Set aside.
  • Chop the cantaloupe cubes coarsely by hand or in a food processor; do NOT liquefy.
  • Add the almond extract, juice mixture, and vanilla yogurt; stir or process briefly to blend. Set aside in a bowl.
  • Beat the egg whites until stiff but not dry. Gently fold them into the fruit mixture.
  • Divide the mixture among the mousse cups and freeze until firm, at least 1 1/2 hours.

Nutrition Facts : Calories 160.1, Fat 1.8, SaturatedFat 1, Cholesterol 6, Sodium 90, Carbohydrate 28.2, Fiber 1.3, Sugar 27.5, Protein 8.8

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