member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Phyllis_ aka_ Filus      

    Pineapple-Champagne Ice

    Source of Recipe

    The Diabetic Newsletter - e-mail
    Exchanges
    Yield: 8 Servings

    - 1 envelope unflavored gelatin
    - 2-1/2 cups unsweetened pineapple juice
    - 1/2 cup dry champagne or sparkling wine
    - 1/4 teaspoon ground nutmeg
    - 8 slices fresh pineapple (1/2 inch thick)
    - Mint Sprigs, as garnish

    Sprinkle gelatin over pineapple juice in medium saucepan; let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature. Stir in champagne and nutmeg.

    Freeze mixture in ice cream maker according to anufacturer's directions.....

    Or... pour mixture into 9-inch square baking pan and freeze until slushy, about 2 hours; spoon into bowl and beat until fluffy. Return to pan and freeze until firm, 6 hours or overnight.

    To serve, place pineapple slices on dessert plates. Top each with a scoop of Pineapple-Champagne Ice. Garnish with mint.

    Per Serving (1/8 of recipe): Calories: 67, Fat: 0.2 g, Cholesterol: 0 mg, Sodium: 3 mg, Protein: 1.1 g, carbohydrate: 13.6 g ++++ Exchanges: 1 Fruit

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |