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Prep Time

Prep Time

15 min

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Total Time

4 hr

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Calories per serving


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Ingredients (6)
  • 1 jar (23.5 oz) DOLE® Pineapple Chunks
  • 2 cups vanilla lowfat yogurt
  • 1/4 cup sugar
  • 12 (5 oz) paper cups
  • 12 wooden ice cream sticks
  • 2 cups pomegranate juice
  1. Drain pineapple chunks, reserving 1/2 cup syrup.
  2. Combine pineapple, yogurt, reserved syrup and sugar in blender or food processor container.  Cover; blend until smooth.  Pour mixture equally into 12 paper cups.  Place on tray and freeze, about 1 hour or until partially set.
  3. Insert one wooden stick into center of each cup; freeze one hour longer or until almost solid.
  4. Pour pomegranate juice equally into each cup over yogurt mixture.  Freeze until firm 2 hours or over night.  Remove paper cups to serve.