It’s my birthday tomorrow and I’m turning the big 3-0! I’m not exactly sure how this happened so quickly, but I’m excited for the future and by the fact that Apolinaras promised to bring home my favorite carrot cake cupcakes from Petsi’s Pies!
Speaking of birthdays, I realized that I never posted the dessert I made for Apolinaras’ birthday last month. He actually doesn’t have much of a sweet tooth, and I usually make this cake by Paula Deen for him that features pineapple and coconut, but this year he said he didn’t even want a cake since he was still in cutting mode for his bodybuilding. I couldn’t take no for an answer though and decided to whip up something healthy that he would still enjoy. I combined fresh pineapple with low-fat cottage cheese, lime juice, and sugar, ran it through my ice cream machine and then made mini sundaes layered with toasted coconut and fresh strawberries. You can definitely taste the cottage cheese, which Apolinaras really enjoyed, but I have to admit I prefer the real deal. But, it’s a nice light treat for those days that you’re craving something sweet but don’t want to undo the progress you made in the gym!
Pineapple Ice Cream Sundaes
4 cups chopped fresh pineapple (one pineapple, my 4 cups were 25 ounces)
2 cups low fat cottage cheese
Juice of one lime
3/4 cup sugar (or to taste)
1/2 cup toasted shredded coconut
2 cups chopped strawberries
Place pineapple, cottage cheese, lime juice, and sugar in a food processor and pulse until sugar is dissolved and mixture is smooth. Place mixture in the fridge and chill until cold, about 2 hours. Place mixture in the ice cream maker and churn according to the machine directions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving. Layer pineapple ice cream with toasted coconut and strawberries to make mini sundaes. Makes 8 servings.
Nutrition: 192 calories, 2.2g fat, 2.3g fiber, 8.5g protein per serving
Cost: $0.92 per serving