Creamy Pineapple Sorbet
Serves: 2
16 ounces frozen pineapple chunks
6 ounces Dannon light & fit lemon chiffon yogurt
3/4 Cup sugar
How to make Creamy Pineapple Sorbet
In a food processor with knife blade attached, pulse frozen pineapple until it resembles finely shaved ice, occasionally scraping down side of bowl with rubber spatula. (If pineapple is not finely shaved, sorbet will not be smooth.).
Add yogurt and sugar to pineapple and blend until mixture is smooth and creamy, occasionally scraping down side of bowl with rubber spatula.
Serve immediately for a creamy texture or, freeze and serve later for a firmer texture. If made ahead, remove from freezer 5-10 minutes before serving.
Scoop sorbet into dessert bowls or martini glasses. Garnish with fresh berries if desired.
Creamy Key Lime Pie
Serves: 2
1 graham cracker pie crust
8 oz cream cheese
1 (14 oz) cans milk, sweetened condensed
1 eggs
2 egg yolks
1/2 cup key lime juice
1 tablespoon sugar
whipped cream, for garnish
Preheat oven to 350 and place pie crust, in pie pan, on a baking sheet.
Place cream cheese, sweetened condensed milk, egg, egg yolks, key lime juice and sugar in Master Prep Pitcher. Secure top and pulse for 15-20 seconds, until creamy and well combined. Pour pie filling into crust and shake crust to settle. Bake for 12 minutes. Remove from oven and let cool for 1 hour before refrigerating for at least 2 hours. Served chilled, topped with whipped cream and a slice of fresh key lime. NOTE: Prep time is less than a minute,
Creamsicle
Serves: 2
12 OZ. Fresh Squeezed Orange Juice
6 OZ. Low-Fat Vanilla Yogurt
Fill one 16 cube ice tray half with orange juice and half with low-fat vanilla yogurt. Freeze 4-6 hours or overnight. Combine frozen cubes with 6 oz. of orange juice in the pitcher. Pulse 6-8 times until mixture has the consistency of a thick smoothie. Quantity depends on size of molds.
Caramel Banana Smoothie
Serves: 2
6 oz. Low-Fat Vanilla Yogurt
1 Cup Soymilk
1 Ripe Banana
1 Tbsp Caramel Fat Free Topping
1 Cup Ice
Pinch Cinnamon,
Pinch Ginger
Pinch Clove
Add all ingredients into the pitcher and pulse 6-8 times until smooth.
Makes 2 Glasses
Banana Whip
Serves: 2
1 Extra Large or 2 Small Ripe Bananas, peeled and frozen.
3/4 Cup Low Fat (not fat free) Milk, or as needed
1 Tsp Vanilla extract
1 Tbsp Chocolate Chips
1 Tsp Cinnamon Sugar
Cut the bananas into 1-1/2 inch pieces and add to the pitcher, top with the milk and vanilla. Using short pulses blend until the banana is fully pureed; it will have the consistency of frozen yogurt. Pour into 2 small bowls and sprinkle with chocolate chips and cinnamon sugar.
*Combine 2 Tbsp sugar and 2 Tsp cinnamon in small bowl. Store in air tight container.
Strawberry Banana Smoothie
1 Ripe Banana
4 OZ. Frozen Strawberries
6 OZ. Fresh Squeezed Orange Juice
2 OZ. Frozen Strawberry Sherbet (optional)
Add all ingredients into the pitcher and use long pulses until you've reached the desired consistency. Makes two 8 oz. Glasses
Pineapple and Strawberry Ice Cream
1-1/2 of a cup of frozen strawberries and pineapple
4 oz of Grade A skimmed milk
4 oz of plain Greek yogurt
Put your blender on to pulse and mix until you get your preferred consistency. Normally around 2 minutes.
You can now eat as it is or place in the freezer for about 2-4 hors to get that harder feel ice cream.
Peach and Raspberry Swirl
1 cup raspberries
1 Tbsp. lemon juice
3 to 4 ice cubes
3 peaches, peeled, pitted and cut in half
1 cup raspberry yogurt
1/2 cup milk
IPlace first two ingredients into the 40 oz. blender jar and pulse until smooth. Pour into a cup and set aside. Place remaining ingredients into the blender and blend until smooth. Pour this mixture into a bowl, then swirl the raspberry mixture into the smoothie. Transfer into glasses for a beautiful and tasty summer treat!
Fruit N’ Cream Ice Cream
2 Cups Frozen Fruit (mixed berries, strawberries, peaches, etc.)
1/2 Cup Heavy Cream (or use milk or low fat milk)
2 to 4 Tbsp Sugar
1 Tsp Vanilla Extract
Place all ingredients in the 40 oz Processing Bowl. Pulse until smooth.
Cal: 161 Carbs: 15G Fat: 11G Protein: 0G Sat Fat: 7G Fiber: 1G Chol: 41MG Calcium: 31MG Sodium: 12MG Potassium: 133MG
Chunky Monkey
1 frozen banana
1/4 coconut milk, make sure the ingredients are milk and water
1/4 cup chopped walnuts
1/8 cup chocolate chips or you can use small broken up dark chocolate
Start by pulsing the banana and milk on 2, or you can hold down the lid and pulse. You need to do this till you get a thick consistency. If your banana is quite small don’t add so much milk.
Add the rest of the ingredients the chocolate pieces and your walnuts and pulse for around 9-10 times mix. Then blend on 2 for about 15-20 seconds so that it has mixed up well.
You can now either it you ice cream or store in the freezer to get that harder ice cream consistency.