Banana-Pineapple Tropical Sorbet
Ingredients:
1 pineapple
2 chopped bananas
3 Tablespoons sugar
1 Cup plain nonfat yogurt
1 Tablespoon honey
Directions:
Because this sorbet is frozen in the pineapple shell, you must cut out the flesh according to the following special method. First, slice off the top, just at the point where the edges begin to straighten. Now stand the pineapple up on its bottom end. Insert a long, thin-bladed knife into the exposed flesh, next to the pineapple’s outer skin. Push the knife in to the entire length of the pineapple, stopping just above the bottom – careful – you don’t want to penetrate through the bottom. Cut in a circle around the edge just inside the skin. You’ve now created a long cylinder of pineapple flesh that’s connected to the shell only at the bottom.
To separate the bottom of this fruit cylinder, insert the knife into the side of the pineapple, about 1 inch from the bottom. Without enlarging the hole that is the knife’s entry point into the fruit, fan the blade back and forth, cutting through the inside fruit cylinder in a large “V”. Repeat this procedure on the opposite side. Now the long, central pineapple cylinder is free.
Invert the pineapple over a bowl to catch the juice. Plunge a fork into the pineapple cylinder’s top end and, with firm determination, pull it out into the bowl. Remove the tough central core of the fruit by cutting the cylinder into quarters and then trimming off the center strip of each piece. Remove any “eyes”.
Roughly chop the remaining pineapple flesh and put it into the bowl with the reserved juice. Puree pineapple flesh and juice with bananas in food processor, gradually adding the sugar, yogurt and honey. Transfer to ice cream maker and process according to directions. Scoop sorbet into hollowed out pineapple shell, cover with plastic wrap and freeze for at least an hour.
To serve: Remove from freezer just before serving. Slice the pineapple from top to bottom into 6 wedges.Of course, one needn’t go to all that trouble, but it’s a lovely way to present the sorbet. If you don’t want to do it, then skip all the hard part, and just chop up the pineapple flesh and go from there and serve directly out of the ice cream maker!
1 pineapple
2 chopped bananas
3 Tablespoons sugar
1 Cup plain nonfat yogurt
1 Tablespoon honey
Directions:
Because this sorbet is frozen in the pineapple shell, you must cut out the flesh according to the following special method. First, slice off the top, just at the point where the edges begin to straighten. Now stand the pineapple up on its bottom end. Insert a long, thin-bladed knife into the exposed flesh, next to the pineapple’s outer skin. Push the knife in to the entire length of the pineapple, stopping just above the bottom – careful – you don’t want to penetrate through the bottom. Cut in a circle around the edge just inside the skin. You’ve now created a long cylinder of pineapple flesh that’s connected to the shell only at the bottom.
To separate the bottom of this fruit cylinder, insert the knife into the side of the pineapple, about 1 inch from the bottom. Without enlarging the hole that is the knife’s entry point into the fruit, fan the blade back and forth, cutting through the inside fruit cylinder in a large “V”. Repeat this procedure on the opposite side. Now the long, central pineapple cylinder is free.
Invert the pineapple over a bowl to catch the juice. Plunge a fork into the pineapple cylinder’s top end and, with firm determination, pull it out into the bowl. Remove the tough central core of the fruit by cutting the cylinder into quarters and then trimming off the center strip of each piece. Remove any “eyes”.
Roughly chop the remaining pineapple flesh and put it into the bowl with the reserved juice. Puree pineapple flesh and juice with bananas in food processor, gradually adding the sugar, yogurt and honey. Transfer to ice cream maker and process according to directions. Scoop sorbet into hollowed out pineapple shell, cover with plastic wrap and freeze for at least an hour.
To serve: Remove from freezer just before serving. Slice the pineapple from top to bottom into 6 wedges.Of course, one needn’t go to all that trouble, but it’s a lovely way to present the sorbet. If you don’t want to do it, then skip all the hard part, and just chop up the pineapple flesh and go from there and serve directly out of the ice cream maker!