Ginger-Lime Pineapple Whip

It’s Texas. Its summer.  We’re all HOT

Only 117 calories and 149 g of carbs
per 5oz serving!

.

Everyone is looking for a relief from this wretched heat. I am an avid ice cream fan, but I have reached the age where more pounds stay around than used to. So my new lease on life is, less is more … sugars and calories that is. So here at Brookwood, Roc (catering manager) and I set forth on a mission to create a better alternative to ice cream without skimping on the flavor.

After a few tests in the kitchen, the Ginger Lime Pineapple Whip was born! Our first trial came out amazing, but when I calculated the amount of calories and sugars I was embarrassed to admit we had made something nutritionally worse than ice cream.

So it was back to the kitchen, by replacing some of the ingredients we slashed the sugars, carbs and calories.  It’s easy to make, super yummy, and best of all you do not have to feel guilty about this splurge. Unless you eat nearly the whole batch by yourself … not speaking from experience. 

 Let’s get to business.
 Here’s what you’ll need for your Ginger Lime Pineapple Whip

1.  One whole Pineapple
2.  Ginger (either fresh or paste)
3.  One container (5.3oz) of Okios Greek yogurt we, used the toasted coconut & vanilla
4.  Juice and zest of one lime
5. 1oz of Malibu Rum (optional)
6. One teaspoon of good quality vanilla (optional)
• This recipe yields approximately 32oz of Pineapple Whip

Procedure

Cut the skin off of the Pineapple, and freeze whole. Once it is frozen chop it into about 1 inch pieces. In a sealable container combine pineapple chunks, rum, and zest/juice of one lime. Place back into the freezer for about 2 hours.      
•  Note: this recipe makes a tangy treat, reduce lime juice if you want it to be less tart.
1. Remove from the freezer. Add into the pineapple mixture about ¼ teaspoon of ginger, yogurt, and vanilla and combine. 
2. Place in high performance blender and blend until smooth. We did not need to add any additional liquid because our pineapple produced plenty of juice. But if you need too you may add skim milk or almond milk. 
3. Pour into a Tupperware container and place mixture back into the freezer until it reaches your desired texture. Some of our taste tasters liked to drink it like a smoothie; however I prefer to let it harden to a sorbet texture. 
4. Present any way you wish, or eat it out of the container on your couch … we don’t judge.

 *Tip: Dip your glass in honey and coconut and place in the freezer rim side down on parchment paper. This keeps the rim in place longer. If you do not freeze it, the honey will droop quickly.

Our finished product

Thank you for stopping by, stay cool my friends.

-Gerilyn