---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BANANA/PINEAPPLE TROPICAL SORBET
  Categories: Low-fat, Desserts
       Yield: 4 servings
  
       1    Pineapple
       2    Chopped bananas
       3 tb Sugar
       1 c  Plain nonfat yogurt
       1 tb Honey
  
   Because this sorbet is frozen in the pineapple shell,
   you must cut out the flesh according to the following
   special method. First, slice off the top, just at the
   point where the edges begin to straighten. Now stand
   the pineapple up on its bottom end. Insert a long,
   thin-bladed knife into the exposed flesh, next to the
   pineapple’s outer skin. Push the knife in tin the
   entire length of the pineapple, stopping just above
   the bottom - CAREFUL - you don't want to penetrate
   through the bottom. Cut in a circle around the edge
   just inside the skin. You've now created a long
   cylinder of pineapple flesh that’s connected to the
   shell only at the bottom.
   
   To separate the bottom of this fruit cylinder, insert
   the knife into the side of the pineapple, about 1 inch
   from the bottom. Without enlarging the hole that is
   the knife’s entry point into the fruit, fan the blade
   back and forth, cutting through the inside fruit
   cylinder in a large “V”. Repeat this procedure on the
   opposite side. Now the long, central p pineapple
   cylinder is free.
   
   Invert the pineapple over a bowl to catch the juice.
   Plunge a fork into the pineapple cylinder’s top end
   and, with firm determination, pull it out into the
   bowl. Remove the tough central core of the fruit by
   cutting the cylinder into quarters and then trimming
   off the center strip of eac each piece. Remove any
   “eyes”.
   
   Roughly chop the remaining pineapple flesh and put it
   into the bowl with the reserved juice. The rest is
   easier!!
   
   Puree pineapple flesh and juice with bananas in food
   processor, gradually adding the sugar, yogurt and
   honey. Transfer to ice cream maker and process
   according to directions. Scoop sorbet into hollowed
   out pineapple shell, cover with plastic wrap and
   freeze for at least an hour.
   
   To serve: Remove from freezer just before serving.
   Slice the pineapple from top to bottom into 6 wedges.
   
   Of course, one needn't go to all that trouble...but
   it’s a lovely way to present the sorbet. If you don't
   want to do it, then skip all the hard part, and just
   chop up the pineapple flesh and go from there and
   serve directly out of the ice cream maker!! :)
   
   This will also get posted in the low fat topic, as it
   only has 1 gm of fat per serving.....
   
   Food & Wine RT [*] Category 4, Topic 6 Message 131 Sun
   Jan 10, 1993 WYF.4.LYF [Choc. Queen]      at 23:50 EST
   
   MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
   CI$ 71511,2253, GT Cookbook echo moderator at net/node
   004/005
  
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