Pineapple whips are a nice way to satiate that particular beast. They can be a little tricky though. I learned early on that, while you want to use frozen pineapple, it's best you freeze your own. Unripe pineapple is bitter.
For some reason, pineapple breaks down into a creamy treat. Want it creamier? Add a banana or two. You don't really taste them under the pineapple.
There are lots of recipes out there, but right now I'm enjoying one I've made that's kind of a raspberry amaretto. Best part? It can also be a creamy, vegan treat. Swap out the honey for some simple syrup or go sans sugar all together. Nut allergy? Swap our almond for vanilla or another flavoring. Try adding coconut milk and other fruits for different flavors and textures.
3 cups frozen pineapple chunks
2 frozen bananas
6 oz. raspberries
1/4 tsp. salt (optional)
1/4 cup honey (optional)
1/2 tsp almond extract
- In your food processor, pulse everything together a bit at a time.
- Once smooth, scoop into containers. I'm using your standard Gladware.
- Eat yours now, or freeze to store.
- Before serving, pull out and let thaw out a bit.
Makes 6 servings at 160 calories each, or 3 at 310.