Pina Coladas (Skinny Version)

• 2 cups flaked sweetened coconut
• 1 (12-ounce) can evaporated fat-free milk
• 2 cups cubed fresh pineapple
• 2 1/2 cups ice cubes
• 3/4 cup gold rum (such as Bacardi Gold)
• 1/4 cup pineapple juice
• 2 tablespoons light agave nectar
• 8 fresh pineapple slices

1. 1. Combine 2 cups coconut and evaporated milk in a medium saucepan over medium heat, and cook until tiny bubbles form around edge (do not boil), about 7 minutes. Remove from heat. Cover and chill at least 4 hours or up to overnight.
2. 2. Arrange pineapple in a single layer on a baking sheet; freeze at least 1 hour or until firm.
3. 3. Strain coconut mixture through a sieve over a medium bowl, pressing coconut with the back of a spoon to remove as much milk as possible. Discard solids.
4. 4. Combine pineapple, ice cubes, rum, juice, and agave nectar in a blender; process mixture until smooth. Add milk mixture, and process until smooth. Serve with pineapple slices.

Sidney Fry, MS, RD, Cooking Light

JUNE 2012

 

Amount per serving

• Calories: 158
• Fat: 1.2g
• Saturated fat: 1g
• Monounsaturated fat: 0.1g
• Polyunsaturated fat: 0.0g
• Protein: 3.5g
• Carbohydrate: 18.6g
• Fiber: 1.1g
• Cholesterol: 2mg
• Iron: 0.4mg
• Sodium: 57mg
• Calcium: 124mg