PINEAPPLE-MINT ICE 1 (20 oz) can pineapple chunks in juice, chilled and undrained 2 tbs coarsely chopped fresh mint Fresh mint sprigs, opt Set aside 3 pineapple chunks for garnish. Place remaining pineapple and juice in an 8" square pan. Cover and freeze 1 1/2 to 2 hrs or until almost frozen. Process frozen pineapple and chopped mint in a food processor until smooth, but not melted. Serve immediately; garnish with reserved pineapple chunks and mint sprigs, if desired.
Vegan Pesto: 2 c fresh herbs (basil, cilantro, parsley, mint); 1/2 c pecans or walnuts; 2 cloves garlic; 1/4 c evoo; sea salt. Combine 1st 3 in food processor til coarse meal. Slowly add evoo pulsing on and off til smooth, light paste. Season w/salt. Cover, store chilled for at least 1 hr.
Chocolate Fudge Ice Cream | Recipes | HMRdiet 4 chocolate shakes, 4 1/3 cups water, 1 oz box sugar free chocolate fudge pudding mix, combine all in blender and mix until smooth, refrigerate until chilled, process in ice cream maker, makes 4 servings