Directions: |
Directions:
Freeze the pineapple cubes on a jelly roll pan for 8 hours (rock hard). Process with metal blade in food processor for 1 minute, until iced fruit collects on sides of bowl. (It will be noisy but forge ahead!)
Scrape down sides of processor, add 1/4 c. sugar and 2 egg whites. Process, scrape bowl, repeat. If the processor strains add another egg white. Taste to see if you need more sugar.
Process, stopping to scrape down the sides, until the mass begins to flow easily in the processor bowl, about 3 minutes. It if looks too dry, add more egg white.
Process for another 2 minutes or until the mixture becomes pale, light, and smooth. Freeze, tightly covered. Use within 3 to 4 days for best flavor..
Splurge and buy the extra sweet, already peeled and cored pineapple at the grocery. I chunk it myself so I can trim the eyes and hard bits of core that are still there. Go easy with the sugar when you’re using an extra sweet pineapple.
When I found this recipe in “The Supper Book” by Marion Cunningham, I couldn’t believe it would work. I love Marion Cunningham’s other books (“The Fannie Farmer Cookbook," “Lost Recipes” and “The Breakfast Book” ) so I gave this recipe a try, and it’s a winner!
She says of Pineapple Blizzard, "you will have the most creamy, fluffy pineapple dessert, and it will be difficult to believe that it has only sugar and egg white in it."
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