Can’t enough of the Zumba spirit? We’ve got you covered. From light bites to salads, soups, smoothies and more, The Zumba Lovers Cookbook is here to spice up your life. Compiled by Zumba Fitness fans for Zumba Fitness fans, the book includes nutritional info for each recipe, simple substitutions for those with health or diet needs, and a special key that identifies each recipe on a scale of “top health picks” to “fun splurges.” You’ll also find “Zumba Fit Tips” to help you create healthier versions of specific dishes and inspirational stories from the recipe creators themselves.
Ready to cook? We’ve got a special preview for Z-LIFE readers below (a dessert no less!) AND we’re giving away three copies of this mouth-watering new book to our Zlifemag.com fans. Simply “like” us on Facebook then come back here and leave a comment in the comment section below. Bon appetit!
PINA COLADA FROZEN YOGURT SANDWICHES
Ingredients
- 1 small pineapple; top and bottom removed, peeled and eyes removed
- 2 lbs pineapple; peeled and chopped
- 1 cup cream of coconut
- ¼ cup sugar
- 2 tablespoons white rum
- 2 cups Greek-style yogurt (2%)
- 1 cup sweetened coconut flakes
DIRECTIONS
To make dried pineapple slices
1 Preheat oven to 225 degrees.
2 Slice pineapple very thinly. The recipe calls for 24, but consider making extra in case some break during assembly.
3 Line baking sheet with foil, and place a cookie cooling rack on top. Gently pat pineapple slices dry with paper towels. Place pineapple slices in single layer on cookie rack, leaving space between them. Bake for one hour. Flip and bake for another hour. Repeat until slices are crisp and completely dry, approximately three to four hours. Keep an eye on these as they cook so they do not burn.
4 Turn off oven, and let it cool completely. When cool, transfer slices to an airtight container for up to three days.
To make the frozen yogurt
1 Place the chopped pineapple and coconut cream in a blender, and puree until smooth. Transfer to medium saucepan. Add sugar and rum, and cook over low heat, stirring until sugar is completely dissolved. Remove from heat, and cool completely.
2 In a medium bowl, whisk together fruit puree, yogurt and coconut flakes until evenly combined. Transfer to ice cream maker and churn per manufacturer’s instructions. It may need to be made in two batches. Transfer to metal tin and freeze.
ASSEMBLY
1 Soften frozen yogurt slightly. Place about cup of frozen yogurt onto dried pineapple slice. Top with another pineapple slice and gently press to compress frozen yogurt and fill out the width of the pineapple slices.
2 Repeat with remaining pineapple slices and frozen yogurt. Sandwiches can be served immediately or individually wrapped in plastic wrap and kept in freezer for up to one week.
Recipe by Catherine DeOrio
Photograph by Francesco Tonelli
Food styling by Victoria Granof with Stockland Martel
For more frozen desserts check out the Z-LIFE Vol 3 – 2012 issue.
