12
®
Piña Colada Sherbet
Ingredients:
1
⁄
2
cup milk
1 cup crushed pineapple
2 tbs. non-fat dry milk
2 tbs. dark rum
1 cup coconut milk
dash salt
1 can (10 oz.) piña colada mix, partially
defrosted
Method:
1.In a blender or food processor, com-
bine ingredients until milk is dissolved.
2.Cover and chill thoroughly.
3.Follow standard instructions on pg. 3.
Pineapple Ice
Ingredients:
12 oz. can frozen pineapple concentrate
1
1
⁄
2
cups water
1 cup of sugar
Method:
1.Combine sugar and water in a small
saucepan. Simmer to dissolve the
sugar. Cool.
2.Mix all ingredients in a mixing bowl,
blender or food processor.
3.Follow standard instructions on pg. 3.
Pistachio Ice Cream
Ingredients:
2
⁄
3
cup unsalted, shelled pistachios
4 oz. egg substitute
3
⁄
4
cup sugar
2 cups whipping cream
1
⁄
4
tsp. almond extract
1 tsp. vanilla extract
Method:
1.In a blender or processor, combine
nuts, egg substitute and cream.
2.Blend until nuts are finely chopped.
3.Mix in remaining ingredients.
4.Follow standard instructions on pg.3.
Variation:
1.Substitute pecans or walnuts for
pistachios.
2.Substitute
3
⁄
4
cup maple syrup for sugar.
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