CREMA DE PIñA
Provided by My Food and Family
Categories Casa
Time 10m
Yield 10 porciones de 2 cucharadas cada una
Number Of Ingredients 4
Steps:
- Licua el queso crema, la leche y el azúcar durante 1 min. (No los mezcles demasiado.)
- Coloca la piña en un tazón pequeño. Incorpora la salsa de queso crema.
Nutrition Facts : Calories 80, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LIMBER DE FRAMBUESA
By far my favorite flavor of limber growing up was frambuesa or raspberry. Though it was traditionally made with store-bought raspberry syrup, here I make it from scratch for a fresher taste and a bit less sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 7 servings
Number Of Ingredients 2
Steps:
- Place seven 8-ounce plastic cups on a tray small enough to fit into your freezer.
- Combine the raspberries and 3 cups water in a medium saucepan. Bring to boil and immediately reduce to a simmer. Let the raspberries cook until they've lost their color, about 20 minutes. Strain the mixture through a fine-mesh sieve and discard the solids.
- Pour the hot liquid back into the saucepan, add the sugar and stir until the sugar is dissolved. Add 2 cups room-temperature water and stir to incorporate. Taste for sweetness, adding a bit more sugar if you'd like. Set aside to cool.
- Once cooled, pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Freeze until fully frozen, at least 8 hours. The limbers will keep in the freezer for up to a month.
LIMBER DE COCO Y PIñA
Inspired by the flavors of a piña colada, this Puerto Rican frozen treat combines two of the tastiest tropical fruits on the island.
Provided by Food Network Kitchen
Time 8h10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place six 8-ounce plastic cups on a tray small enough to fit into your freezer.
- Combine the coconut milk, pineapple juice, coconut cream, pineapple chunks and sugar in a blender and blend until homogeneous. Taste for sweetness, adding a bit more sugar if you'd like.
- Pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Freeze for 1 hour, then stir each one with a small spoon to incorporate the mixture again in case it has separated a bit while sitting; the limbers should be at a slurry stage at this point, which should prevent the mixture from separating again after reincorporating. Continue to freeze until fully frozen, at least another 7 hours. The limbers will keep in the freezer for up to a month.
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- Peel and core the pineapple, discard the core and peel (or use to make this spiced pineapple chicha drink).
- For a medium chunky ratio, cut half of the pineapple in small squares and blend the remaining half to obtain a coarse puree. For smoother style marmalade, coarsely blend all of the pineapple. For very chunky caramelized pineapple preserves, dice all of all the pineapple.
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