Pineapple Carrot “Cake” Shaved Ice

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Treat yourself to the goodness of carrot cake in this icy treat. Pineapple, carrots and pineapple juice are blended with cinnamon, nutmeg, ginger and a touch of less-fat cream cheese to create that signature carrot cake flavour. Freeze 3 to 4 hours, stirring and scraping mixture along the way to create a fluffy, shaved ice for serving in individual bowls.

15m
Prep time
61
Calories
10
Ingredients
5
Servings

Ingredients

Preparation

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What you'll need

Pure Vanilla Extract

Cinnamon, Ground

Nutmeg, Ground

Ginger, Ground

Sea Salt Grinder

Ingredients

2 cups (500 ml) frozen pineapple chunks
2 cups (500 ml) frozen sliced carrots
2 1/2 cups (625 ml) pineapple juice
1 cup (250 ml) ice
3 tbsps (45 ml) less-fat cream cheese

cream cheese

Substitutions Available
2 tsps (10 ml) Pure Vanilla Extract
1/2 tsp (1 ml) Cinnamon, Ground
1/2 tsp (1 ml) Nutmeg, Ground
1/2 tsp (1 ml) Ginger, Ground
1/2 tsp (1 ml) sea salt from Sea Salt Grinder

Nutrition information (per Serving)

61Calories
2mgCholesterol
99mgSodium
1gProtein
1gTotal Fat
1gFiber
12gCarbohydrates

Preparation

Place all ingredients in blender container; cover. Blend on high speed, scraping down sides and stirring as needed, until mixture is smooth, about 3 minutes.
Pour mixture into large freezer-safe container (about 13x9-inch/33x23-cm size). Cover with plastic wrap. Freeze 3 to 4 hours, stirring and scraping mixture every 30 to 45 minutes to create a fluffy, shaved ice texture.
To serve, scoop or shave frozen mixture into serving bowls.
Test Kitchen Tips:
•Skip the freezer and serve straight from the blender for a delicious creamy smoothie.
•Try using a variety of other frozen fruit in place of the pineapple, such as peaches or blackberries for a fruity twist.