Guest guest Posted December 23, 2000 Report Share Posted December 23, 2000 * Exported from MasterCook * Pineapple and Orange Sorbet Recipe By :Weight Watchers, November/December 2000 Serving Size : 8 Preparation Time :0:00 Categories : New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 20-ounce can crushed pineapple in heavy syrup -- frozen 1 8-ounce can mandarin oranges in light syrup -- frozen 1/4 cup packed light brown sugar 1/4 cup golden rum Open the cans on both ends and push the frozen fruit onto a cutting board. Cut into quarters, then transfer to a food processor and pulse about 20 times to break up. Pulse in the brown sugar. With the machine running, drizzle in the rum; process until smooth, about 20 seconds. Spoon the sorbet into parfait glasses. Per serving: 123 Cal, 0 g Fat, 0 g Sat Fat, 0 mg Chol, 5 mg Sod, 28 g Carb, 1 g Fib, 0 g Prot, 19 mg Calc. POINTS per serving: 2. Source: " Weight Watchers, November/December 2000 " S(Formatted by): " KES on 12/12/00 " - - - - - - - - - - - - - - - - - - - NOTES : Even if you usually shun canned fruit, you must try this dessert. Canned fruit makes this recipe almost criminally easy, and you’d never guess you’re not earing the freshest fruits, laboriously processed. When pureed, the pineapple takes on a pale, off-white hue evocative of cream-laden sherbet. Nutr. Assoc. : 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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