Pineapple Sorbet

If 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.

Yield: 9 servings (serving size: 1/2 cup)

Ingredients

• 1  small pineapple, peeled and cored
• 2  tablespoons  fresh lemon juice
• 1  cup  plus 2 tablespoons sugar
• Mint sprigs (optional)

Preparation

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.

Nutritional Information

Calories:

116 (2% from fat)

Fat:

0.2g (sat 0.0g,mono 0.1g,poly 0.1g)

Protein:

0.2g

Carbohydrate:

30g

Fiber:

0.5g

Cholesterol:

0.0mg

Iron:

0.2mg

Sodium:

1mg

Calcium:

3mg