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Piña Colada Frozen Dessert

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Piña Colada Frozen Dessert
  • Prep Time 20 min
  • Total Time 7 hr 30 min
  • Servings 12
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Betty Crocker's Heart Healthy Cookbook shares a recipe! Pineapple juice, coconut and rum added to ice cream create a cool tropical paradise.

Ingredients

1 1/4
cups graham cracker crumbs (about 16 squares)
1/4
cup butter (melted), or canola or soybean oil
1
tablespoon sugar
1
quart (4 cups) vanilla no-sugar-added, reduced-fat ice cream, slightly softened
1
can (8 oz) crushed pineapple in juice, undrained
2
teaspoons rum extract or 1/4 cup rum
2
teaspoons coconut extract, if desired
1/4
cup flaked coconut, toasted*

Directions

  • 1 Heat oven to 350°F. In small bowl, mix cracker crumbs, butter and sugar. Press into ungreased 8-inch square (2-quart) glass baking dish. Bake about 10 minutes or until dry. Cool completely, about 1 hour.
  • 2 In large bowl, beat ice cream, pineapple with juice and extracts with electric mixer on low speed just until blended. Spread in baked crust. Freeze about 6 hours or until firm.
  • 3 Remove dessert from freezer about 5 minutes before serving. Sprinkle coconut over top.
Tips  

*To toast coconut, bake uncovered in an ungreased shallow pan in a 350ºF oven 5 to 7 minutes, stirring occasionally, until golden brown.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
13%
(
Saturated Fat
5g
25%
,
Trans Fat
0g
)
Cholesterol
20mg
7%
Sodium
130mg
5%
Potassium
130mg
4%
Total Carbohydrate
21g
7%
(
Dietary Fiber
1g
4%
,
Sugars
10g
)
Protein
2g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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