Recipe information
Yield
makes 8
Ingredients
3 cups fresh pineapple chunks (or two 14.5-ounce cans chunk pineapple in juice, drained)
1/3 cup milk
1/4 cup sugar
Preparation
Step 1
In a food processor, combine pineapple with milk and sugar; pulse until almost smooth, with some chunks of pineapple remaining.
Step 2
Pour half the mixture into a medium bowl (or a glass measuring cup for easy pouring). Pulse remaining mixture until completely smooth; add to mixture in bowl.
Step 3
Divide among eight 3-ounce ice pop molds or paper cups. Insert wooden sticks, and freeze until solid, about 4 hours (or up to 1 week). To remove, dip bottom of molds in warm water 2 to 3 seconds.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 58
Step 6
Fat: 0.4g (0.2g Saturated Fat)
Step 7
Protein: 0.6g
Step 8
Carbohydrates: 14.1g
Step 9
Fiber: 0.8g
