A dairy-free, sweet and refreshing dessert for hot summer days. Serve in a pineapple shell. Makes: 6-8 servings
INGREDIENTS
1 fresh ripe pineapple (about 4 cups once chopped), reserve shells
2 tbsp freshly squeezed lemon juice
1/4 cup sugar; or more to taste
1 cup fresh raspberries
INSTRUCTIONS
1. Cut the top off the pineapple. Core pineapple and hollow out the flesh. Keep reserve pineapple shell refrigerated until ready to serve. Chop the pineapple and add it to a food processor.
2. Add the sugar and the lemon juice.
3. Blend until completely smooth.
4. Pour into a large plastic container and add fresh raspberries, distributing throughout the puree. Cover, and chill for 5-6 hours.
5. Serve in reserved pineapple shell. Enjoy.
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