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Banana/Pineapple Tropical Sorbet Recipe
|Chopped bananas||472 Milliliter (2 Cups)|
|Sugar||45 Milliliter (3 Tablespoon)|
|Plain non fat yogurt||236 Milliliter (1 Cup)|
|Honey||15 Milliliter (1 Tablespoon, Fireweed)|
Calories 598 Calories from Fat 11
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.31 g1.5%
Trans Fat 0 g
Cholesterol 2.6 mg
Sodium 77.4 mg3.2%
Total Carbohydrates 152 g50.6%
Dietary Fiber 12.5 g50%
Sugars 108.8 g
Protein 10 g20.5%
Vitamin A 8.7% Vitamin C 407.8%
Calcium 12.6% Iron 31.1%
*Based on a 2000 Calorie diet
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 tough outer skin.
Push the knife in the entire length of the pineapple, stopping just above the bottomâ€” 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 (2.5 cm) from the bottom.
Without enlarging the hole that is the knife's entry point into the pineapple, 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 exposed top end and (with firm determination) pull it out into the bowl.
Now you must remove the pineapple's tough central core.
To do this, put the cylinder on a cutting board, reserving the juice in the bowl.
Slice the cylinder into quarters lengthwise.
You can see the tough core as a thin, lighter colored section running the length of each wedge.
Just slice this off and discard.
Remove any eyes.
Roughly chop the remaining pineapple flesh and put it in the bowl with the reserved juice.
And don't worry: the rest of the recipe is considerably easier! In a blender or food processor, puree the pineapple, pineapple juice and bananas, gradually adding the sugar, yogurt and honey.
Transfer the fruit mixture to an ice cream maker and process according to the manufacturer's directions.
Scoop the sorbet into the hollowed-out pineapple shell, cover with plastic wrap and put in the freezer for at least 1 hour.
To Serve: Just before serving, remove the pineapple from the freezer.
Slice it from top to bottom, into 6 even wedges.
Put one on each plate and celebrate a taste of the tropics.