Tropical Fruit Ice
This super-simple recipe makes an exotic ice with intense flavor. To turn it into a showstopper dessert, garnish with sliced fresh tropical fruit and toasted coconut.
From EatingWell: Summer 2002, The EatingWell Diabetes Cookbook (2005)
Yield: 8 servings, 1/2 cup each
Active Time: 5 minutes
Total Time: 30 minutes
- 1 11-1/2-ounce can frozen passion fruit concentrate, (see Ingredient note)
- 2 cups water
- 2 tablespoons lime juice
- Combine passion fruit concentrate, water and lime juice in a medium bowl.
- Pour the juice mixture into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
- Make Ahead Tip: Store in an airtight container in the freezer for up to 2 days. Let soften in the refrigerator for 1/2 hour before serving. | Equipment: Ice cream maker or food processor
- Ingredient Note: Welch's frozen passion-fruit cocktail concentrate can be found in supermarkets. Substitute the same size can of your favorite frozen juice concentrate for endless variations.
Nutrition Per serving:
84 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 2 g protein; 0 g fiber; 31 mg sodium; 311 mg potassium.
Nutrition Bonus: Vitamin A (35% daily value), Vitamin C (25% dv).
1 Carbohydrate Serving
Exchanges: 1 fruit