Tropical Snowballs
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 203.0
- Total Fat: 12.3 g
- Cholesterol: 0.0 mg
- Sodium: 13.5 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 2.1 g
- Protein: 2.0 g
View full nutritional breakdown of Tropical Snowballs calories by ingredient
Introduction
A sugar free frozen treat. Blue ribbon winner for sugar free dessert at the Oregon State Fair in 2005. A sugar free frozen treat. Blue ribbon winner for sugar free dessert at the Oregon State Fair in 2005.Number of Servings: 10
Ingredients
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1 13.5 ounce can coconut milk, unsweetened
1 20 oz. can crushed pineapple, well drained
1 11 oz. can mandarin oranges, well drained
1 very ripe banana, mashed
1/2 very ripe peach, peeled and cut in 1/2 cubes
1/4 cup sugar substitute (Splenda)
1-1/2 cup unsweetened shredded coconut
Directions
Place coconut milk, fruits and Splenda in blender. Whirl to blend thoroughly, but still retain some small pieces of fruit. Churn freeze (counter top model works well), ice cream will be soft. Place in bowl or freezer container and “harden off” the ice cream for an hour. If left too long and it becomes overly hard, microwave on low for a few minutes.
Use a cookie scoop, melon baler or spoon to make 1 inch balls of ice cream, place on cookie sheet and return to freezer for at least 30 minutes. Do not worry about perfect shapes as you will reshape them a bit in the next step.
Remove balls from freezer. Gently roll and reshape each ball in your hands then quickly roll in coconut. The warmth of your hands will slightly melt the surface allowing the coconut to adhere. Place completed snowballs on a clean cookie sheet and return to freezer until time to serve.
Remove from freezer about 20 minutes before serving to allow them to soften a bit.
Yield: About 1 quart of "ice cream" or 55 snowballs.
Serving size: Approx. 5 snowballs or 1/3 cup
Number of Servings: 10
Recipe submitted by SparkPeople user DJMGAR.
Use a cookie scoop, melon baler or spoon to make 1 inch balls of ice cream, place on cookie sheet and return to freezer for at least 30 minutes. Do not worry about perfect shapes as you will reshape them a bit in the next step.
Remove balls from freezer. Gently roll and reshape each ball in your hands then quickly roll in coconut. The warmth of your hands will slightly melt the surface allowing the coconut to adhere. Place completed snowballs on a clean cookie sheet and return to freezer until time to serve.
Remove from freezer about 20 minutes before serving to allow them to soften a bit.
Yield: About 1 quart of "ice cream" or 55 snowballs.
Serving size: Approx. 5 snowballs or 1/3 cup
Number of Servings: 10
Recipe submitted by SparkPeople user DJMGAR.