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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