My son shared this recipe on facebook
this week. I haven’t tried it yet, but I mean to tomorrow. I’m thinking it will
go well with grilled pineapple spears, bacon-wrapped asparagus, and teriyaki chicken on skewers, ala the Bengal Barbecue. No, I can’t go to
Disneyland for Mother’s Day this year, but I can pretend I’m there.
Dole Whip at Home
2 20 ounce cans crushed pineapple with juice
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup cane sugar
1 1/2 cups cream, whipped
Drain pineapple; reserving 2 tablespoons juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth. Pour into two 1-quart freezer zipped bags and store bags flat in freezer. Freeze 90 minutes or until slushy. Stir gently into whipped cream until slightly blended, in large bowl. Return to freezer until completely frozen, about 1 hour.
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup cane sugar
1 1/2 cups cream, whipped
Drain pineapple; reserving 2 tablespoons juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth. Pour into two 1-quart freezer zipped bags and store bags flat in freezer. Freeze 90 minutes or until slushy. Stir gently into whipped cream until slightly blended, in large bowl. Return to freezer until completely frozen, about 1 hour.
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