Hi! Welcome to an upgraded PreventionRD.com site!
It took some time and major help, but Prevention RD got a make-over and a huge upgrade in efficiency. The site loads, like, 20 times faster than it did yesterday. Literally. It’s a huge difference and I hope you find it helpful in quickly and effortlessly locating your favorite recipes and posts.
Quick and easy – who isn’t on board with that?
Speaking of which, quick and easy is the name of the game when it comes to this Creamy Pineapple Sorbet. I saw the recipe on Pinterest with the sorbet so cutely piled into a pineapple half. ALMOST too pretty to eat. So picturesque.
And impressive.
My sorbet nearly didn’t make it from the blender to the ice cream maker, much less to the freezer before I was going at it with my spoon, anxious to taste. Piling it into a pineapple? It’s highly unlikely that I could exert such self restraint.
I debated on whether or not to use the heavy whipping cream in the recipe, but decided to stick to the recipe. Heavy whipping cream is sinfully delicious at a whopping 50 calories per TABLESPOON…but it really does take this sorbet to new places with its creaminess (as well as keeping it from freezing rock solid). Thank goodness a little bit goes a long way. Besides, it’s the only source of fat in this fairly sinless dessert.
As the temperature and humidity remain at uncomfortable heights here in southwest Michigan, especially for this almost-8-month-pregnant Nicole, it’s a task to keep my evening sorbet portions in check. Regardless, I’ll be making more this weekend 😉
- 4 cups fresh pineapple chunks
- ½ cup sugar
- ⅓ cup water
- ½ cup whipping cream
- Freeze ice cream maker according to directions before beginning.
- Combine pineapple, sugar, and water in a blender and puree until smooth or nearly smooth. Add whipping cream and pulse 10-20 times to combine; transfer to the fridge for 1 hour to chill completely.
- Pour chilled mixture into the frozen ice cream maker and process according to manufacturer's directions. Transfer sorbet to a freezer safe bowl and freeze for 2+ hours before serving. Sorbet may require 5-10 minutes to soften before serving.
Busy day ahead and already looking forward to the 3 day holiday weekend!
P.S. If you notice anything weird going on with the site, please let me know! Oh, and be sure to update your RSS feed – https://preventionrd.com/feed/
Be well,
Good decision friend, I would have kept the heavy cream too!!
The new site looks great! And what a delicious ice cream recipe 🙂
Love the clean lines! Lately the side bar has drifted into the text of your blog, and I could only comment in the “reply” if someone else commented.
Love this! I need to pull out my ice cream maker – and maybe put the deep fryer downstairs in its stead! 😀