Ridiculously Easy Pineapple Sorbet | Fatfree Vegan Kitchen Recipe

Recipe courtesy of:
Fatfree Vegan Kitchen

Ridiculously Easy Pineapple Sorbet

1 can (about 20 ounces) pineapple chunks packed in juice

A few hours (or days) beforehand, open the can of pineapple and pour it into a freezer-safe container; a large, flat one works best. When it's frozen hard, remove it from the freezer and let it sit on the counter for 10 minutes. Use a table knife to break the block of pineapple into several large chunks; then put it into the food processor. (If your processor is small, you'll have to do this in more than one batch.)

Process the pineapple, stopping often to push the chunks under the blades, until it is a smooth, creamy consistency. This will take a few minutes, and you may have to be patient as the friction of the blades heats the pineapple slightly, allowing it to blend smoothly. Serve immediately. If you have leftovers, return them to the freezer and re-process briefly before serving later.

Tips: You can modify this recipe in dozens of ways. If you like your dessert sweeter, add a little of your favorite sweetener. If you like it creamier, try adding a couple of tablespoons of non-dairy milk or coconut milk (great flavor!) Or substitute half of the pineapple with frozen mangos, bananas, peaches, or berries. Get as creative as you want!

Makes 4 servings. Each contains 85 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 1mg Sodium; 1g Fiber. Weight Watchers Core / 2 Flex Points.

Nutritional information is approximate and is not guaranteed to be 100% accurate. "Gluten-free" label is strictly a cataloging tag meant to be helpful for recipe searches and does not ensure that
the recipe is completely free of gluten. Always read ingredient labels carefully and contact manufacturers to make sure that products actually are vegan and/or gluten-free.