Skinny Pineapple Dole Whip
|June 4, 2013|
You all know I’m a Disney nut – and if you’re a Dole Whip fan, you know how long that line is at Disneyland. The last time I went, there was NO LINE! So, I did what any Dole Whip fan would do: run to the counter all giddy and ready for a nice cold cup of whip. But then reality set in when I realized I had just eaten, was not hungry, and should probably not eat the calories and sugar, so I backed away slowly as my impulsive self was starting to calm down.
This inspired me to make a healthier alternative to the iconic Dole Whip. One that might satisfy my craving without the guilt. My recipe may not ever be the real thing, but for a healthier alternative, I think it hits the mark. (But I still made plans to indulge in the real thing sometime soon. Can you blame a girl? – Included a pic of my iphone convo with my best friend. We are definitely planning a day with a morning run so we can spare the calories for some Dole Whip.)
- 20 oz can of sliced pineapple
- 6 oz Chobani pineapple greek yogurt
- 1/2 cup vanilla almond milk or full-fat coconut milk
- 2 tbsp agave nectar
Drain the pineapple and put in a high speed blender or food processor. Then whisk all the ingredients together in a bowl. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions. (Alternative: if you don’t have an ice cream maker, put it in the freezer and stir every so often.) The texture of the Dole Whip will be a little airy (unless you used the freezer to make it) so you should use an ice cream scoop to serve, compressing the air out as you scoop. Also, let it soften a little by letting it sit for a few minutes. Then the consistency will be creamier like ice cream if you let it sit. Recipe makes for about 6 scoops.
**If you are willing to add the fat and calories, for a more true Dole-Whip-like recipe, swap the almond or coconut milk for heavy whipping cream. What can I say? They call it Dole Whip for a reason. It will still be healthier than the sugar loaded version from the park.