Total Calories: 1,520
Place a strainer over a medium bowl. Line a baking sheet with freezer paper. Set aside.
Melt the butter in a medium sauté pan over medium heat. Swirl the pan to coat evenly. Add the brown sugar and blend well. Increase the heat to medium-high and cook the mixture until it begins to bubble. Add the pineapple and pineapple juice and blend well. Bring the mixture to a boil, stirring occasionally. Remove the pan from the heat and place it on a cooling rack. When the pineapple mixture is cool, transfer it to the strainer over the bowl (reserve the liquid). Place the pineapple on the prepared baking sheet and freeze for 1 hour or more. Cover the bowl containing the liquid and refrigerate.
When you are ready to make the smoothie, place the reserved liquid, pineapple, and ice cream in a blender and mix by using the on/off pulse function until the ingredients are mostly blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a glass and garnish with a Pineapple Chip (see Great Garnishes), if desired.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Pineapple Upside Down Cake recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
