Pineapple & Orange Sorbet


Canned fruit makes this recipe almost criminally easy, and you’d never guess you’re not eating the freshest fruits. When pureed, the pineapple takes on a pale, off-white hue evocative of cream-laden sherbet.

  • 1 (20-ounce) can crushed pineapple in light syrup, frozen
  • 1 (8- ounce) can mandarin oranges in light syrup, frozen
  • ¼ cup golden rum
  • 3 tablespoons xylitol sweetener


  1. Open the cans on both ends and push the frozen fruit onto a cutting board. Cut into quarters, then transfer to a food processor and pulse about 20 times to break up the fruit. Pulse in the xylitol sweetener. With the machine running, drizzle the rum; process until smooth, about 20 seconds. Spoon the sorbet into parfait glasses.


Nutrition Per Serving

Serving size: (about ½ cup)

125 Cal, 0g Fat, 0g Sat Fat, 0mg Chol, 5mg Sod, 28g Carb, 1g Fib, 0g Prot, 19mg Calc



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