15 min
PREP TIME
61
CALORIES
10
INGREDIENTS
Ingredients
Preparation
Related Recipes
Reviews
INGREDIENTS 5 SERVINGS
- 2 cups (500 milliliters) frozen pineapple chunks
- 2 cups (500 milliliters) frozen sliced carrots
- 2 1/2 cups (625 milliliters) pineapple juice
- 1 cup (250 milliliters) ice
-
3
tablespoons
(45 milliliters)
less-fat cream cheese
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Substitution Available
- cream cheese
- 2 teaspoons (10 milliliters) Pure Vanilla Extract
- 1/2 teaspoon (1 milliliter) Ground Cinnamon
- 1/2 teaspoon (1 milliliter) Ground Nutmeg
- 1/2 teaspoon (1 milliliter) Ginger, Ground
- 1/2 teaspoon (1 milliliter) sea salt from Sea Salt Grinder
Preparation
- 1 Place all ingredients in blender container; cover. Blend on high speed, scraping down sides and stirring as needed, until mixture is smooth, about 3 minutes.
- 2 Pour mixture into large freezer-safe container (about 13x9-inch/33x23-cm size). Cover with plastic wrap. Freeze 3 to 4 hours, stirring and scraping mixture every 30 to 45 minutes to create a fluffy, shaved ice texture.
- 3 To serve, scoop or shave frozen mixture into serving bowls.
-
4
Test Kitchen Tips:
•Skip the freezer and serve straight from the blender for a delicious creamy smoothie.
•Try using a variety of other frozen fruit in place of the pineapple, such as peaches or blackberries for a fruity twist.
NUTRITION INFORMATION
(per Serving)
Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust
![peanut butter snickerdoodle tart with cinnamon peanut crust]( "peanut butter snickerdoodle tart with cinnamon peanut crust")
Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust
