Source: 1,001 Delicious Desserts for People with Diabetes

by Sue Spitler with Linda Eugene, R.D., C.D.E., , and Linda R. Yoakam, R.D., M.S.

 

Serves: 8

 

1 envelope unflavored gelatin

2½ cups unsweetened pineapple juice

½ cup dry champagne or sparkling wine

¼ tsp ground nutmeg

8 slices fresh pineapple (½ inch thick)

Mint sprigs, as garnish

 

Sprinkle gelatin over pineapple juice in medium saucepan; let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature. Stir in champagne and nutmeg.

Freeze mixture in ice cream maker according to manufacturer's directions. Or pour mixture into 9-inch square baking pan and freeze until slushy, about 2 hours; spoon into bowl and beat until fluffy. Return to pan and freeze until firm, 6 hours or overnight.

To serve, place pineapple slices on dessert plates. Top each with a scoop of Pineapple-Champagne Ice. Garnish with mint.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	67	1 fruit	n/a
Fat, total	0.2 g
Fat, saturated	0 g
Carbohydrates	13.6 g
Protein	1.1 g
Cholesterol	0 mg
Dietary Fiber	n/a
Sodium	3 mg