One of my guiltier pleasures in life is cheapo, store-bought pineapple sherbet, which I will from now on refer to as sherbert. I adore pineapple sherbert and could eat it by the gallon, but as far as I know it’s a good source of sugar and calories, and that’s about it. So I came up with my own version which captures the sweet, creamy essence of pineapple sherbert in vegan form, without adding sugar and with a little bonus protein boost. Plus, it’s under 100 calories for half a cup, so eating the inevitable cupful isn’t a crisis.
I made this using my beloved ice cream maker,probably the most fun you’re allowed to have in a kitchen without a permit. If you don’t have one, check out this HuffPost piece telling you 6 ways to make ice cream without a machine. I’m kind of a let-down in that I haven’t tried any of them myself, but I have pretty good faith in HuffPost. I hope one of them works for you.
Healthified Pineapple Sherbert
makes 12 1/2 cup servings
14 oz. silken tofu
7 oz. (half a can) light coconut milk
1/2 cup light soymilk
the juice of a lemon
1/2 cup Stevia In The Raw® (count this as 1/2 cup sugar if you’d like to replace it with another sweetener)
about 1 teaspoon orange zest
20 oz. can crushed pineapple in juice (don’t drain)
1. Process the tofu in a blender until it’s uniformly creamy, scraping and prodding as necessary.
2. Add the coconut milk, soymilk, and lemon juice and process until well combined.
3. Scrape the tofu mixture into a large mixing bowl and stir in the Stevia In The Raw®, orange zest, and canned pineapple. Refrigerate for at least two hours, or as long as overnight.
4. Give the mixture a good stir before you churn the sherbert. If you’re using a machine, follow the manufacturer’s directions. Once churned, leave the sherbert in the freezer for about 45 minutes before scooping.
Per 1/2 cup: 95 calories; 5.0g fat (3.7g sat); 0mg cholesterol; 37mg sodium; 10.1g carbohydrates; 3.5g protein