Diet Frozen Pineapple Daiquiris

Where has my mind gone these days? Max, I forgot to tell you about the best part of Rachel’s Rehearsal Dinner. It was the dessert. Okay, deserts, plural. Five of Evelyn’s best friends each sent two cakes. Every cake was different.

After the picnic outside, we went into the dining room where there were ten different cakes to choose from: Angel Food, German Chocolate, Strawberry, Marble, Blackberry Jam, Boston Cream Pie, Dutch Apple Cake, Lord Baltimore Cake, Carrot Cake. I confess that most of us had to sample every one of them. Now, I only had a small bite of each.

And as if all those cakes were not enough, there was Pineapple Daiquiri Ice to counter the sweetness of the cakes. Nothing can be easier to prepare if you have a ice cream maker. I made up 6 batches of this luscious treat earlier in the week and stored it in storage containers. It will keep for several months, IF you can resist the urge to indulge in this Cuban delight. You, of course, knew that Daiquiris were invented in Cuba and named for a town there?

One of these on a steaming hot day (it is 94 here today) really hits the spot. Now, Max, I am not making this up, but Pineapple Daiquiri Ice is a diet food. No, really!! My recipe says that one serving of the Ice has only 87 calories, 20 grams of carbohydrates, 0 grams of total fat, 0 milligrams of cholesterol, 1 milligram of sodium, and 58 milligrams of potassium. That sounds like a diet food to me. Heck, at 87 calories a serving this needs to be on everybody’s diet menu. This is healthier than a carrot, and a whole lot tastier.

Pineapple Daiquiri Ice:

2 20 ounce cans of pineapple chunks, or one 3 pound fresh pineapple
3/4 cup of sugar
1/4 cup of lime juice
1/4 cup of rum

Using a colander, drain the juice from one can of the pineapple, and set aside for another use. (Throw into your breakfast orange juice for a nice change of taste.)

Mix the remaining can of pineapple and juice with the drained pineapple, lime juice, sugar and rum. In a blender, process the mixture in small batches until it is nearly smooth.

Using your ice-cream freezer, freeze until very stiff. Store in the freezer in a storage container.

With the rum, this sorbet does not become hard when stored in most freezers.

This makes 12 servings.

I haven’t tried it yet, but I’ll bet that you could use fresh or frozen strawberries in place of the pineapple. Then, of course, it wouldn’t be a Pineapple Daiquiri, but a Strawberry Daiquiri. Aren’t I clever?

Speaking of which, I think it is time to have a diet snack and beat the heat. As they say down in Havana, “Hasta la vista, ba-by.”