** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine sugar and water in a saucepan over meduim heat; stir until sugar
dissolves and syrup begins to simmer.
2. Chill.
(I assume you're supposed to
take if off the heat, first).
3.
Cut pineapple in half, lengthwise, leaving crown intact.
4. Remove fruit from
both halves, leaving 1/2-inch of fruit inside the rind.
5. Remove core and cut
fruit into 1-inch chunks.
6. Place pineapple halves in large plastic bags and
freeze until ready to use.
7.
In a food processor with metal blade in place, add pineapple chunks and
process until pineapple is smooth and uniformly pureed.
8. You should have
about 2 cups puree.
9. Add chilled syrup and lime juice.
Process 10 seconds.
10.
Place mixture in metal tray or bowl and partially freeze.
11. With metal blade
in place, place spoonfuls of partially thawed pineapple mixture in bowl of
processor.
12. Mix by turning processor on and off about 8 times, then process
about 2 minutes until completely blended, smooth and fluffy.
13. With machine
running, add egg white through feed tube.
14. Process 1 minute.
Refreeze.
Spoon into pineapple shells and serve.
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Dietary Notes:
This recipe is very low-sodium with 53.5mg per serving
This recipe is high in Vitamin C with 381% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Pineapple, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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