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Ingredients

Ingredient Checklist
Blueberry-Blackberry Ice
Honeydew-Kiwi Ice
Watermelon-Strawberry Ice

Directions

Instructions Checklist
  • Blend pineapple, mango, water, corn syrup, honey and lemon juice in blender or food processor until smooth. Taste; add sugar by tablespoons, if needed. Pour into 9-inch square baking pan. Freeze 2 hours or until firm.

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Instructions Checklist
  • Cut into cubes. Place in processor. Whirl until smooth. Place in chilled airtight food storage container. Freeze up to 2 months.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Per 1/2-Cup Serving: 95 Cal 0 g Fat (0 g Sat)15 mg Sodium 1 g Protein 25 g Carbo0 mg Cholesterol. Makes 5-1/2 cups.

Blueberry-Blackberry Ice

Substitute 2 cups blueberries for pineapple and 1 cup blackberries for mango.

Honeydew-Kiwi Ice

Substitute 2 cups cubed honeydew melon for pineapple and 1 cup cubed, peeled kiwi for the mango.

Watermelon-Strawberry Ice

Substitute 2 cups cubed, pitted watermelon for pineapple and 1 cup sliced strawberries (scant pint) for the mango

Mandarin-Orange Ice:

Substitute 4 cans (11 ounces each) mandarin oranges, drained, for pineapple and mango and remove the lemon juice.

Nutrition Facts

107 calories; 0 g saturated fat; 0 mg cholesterol; 16 mg sodium. 29 g carbohydrates;

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