As temperature readings rise across the country, grab your blender and treat your family to this delicious and simple-to-prepare pineapple frangelico sorbet (link to recipe) from the Kidney Kitchen.
Pineapple Frangelico Sorbet
2 cups fresh pineapple
½ cup pineapple juice, unsweetened
1 tablespoon plus 2 teaspoons Frangelico
2 teaspoons Stevia
In a food processor, blend everything together, until smooth. Place in an ice-cube tray and freeze. When frozen, blend in a food processor one more time, making the sorbet fluffy. Re-freeze before serving.
Calories 81, total fat 0.1 g, saturated fat 0.0 g, monounsaturated fat 0.0 g, polyunsaturated fat 0.0 g, cholesterol 0.0 mg, calcium 15.4 mg, sodium 3.6 mg, phosphorus 10.4 mg, potassium 140 mg, total carbohydrates 19 g, dietary fiber 1.2 g, sugar 12.7 g, protein 0.9 g
This recipe was submitted by CKD patient Chef Duane Sunwold.