Dec 9, 2013

Dole Whip


  • 2 cans (20 oz. each) DOLE crushed pineapple
  • 2 tbsp. lemon juice
  • 2 tbsp. lime juice
  • 1/3 cup sugar ( i Used Stevia)
  • 1 1/2 cups heavy whipping cream

  1. Drain pineapple: reserve 2 tbsp. juice.
  2. Set aside.
  3. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
  4. Cover and blend until smooth.
  5. Pour into two 1-quart freezer zipped bags.
  6. Store bags flat in freezer.
  7. Freeze 1 1/2 hours or until slushy.
  8. Stir pineapple slush gently into whipped cream until slightly blended in large bowl. 
  9. Return to freezer until completely frozen, about 1 hour and serve.

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