Pineapple shake

A 3 3/4-pound pineapple yields about 3 cups of fruit. When you core and cut it, save the juice for the recipe.

About 3 cups pineapple chunks with any juice (see note above)
2 tablespoons finely chopped peeled fresh ginger
1 pint vanilla ice cream
1/2 cup rum (optional)

Put pineapple, any juice, and ginger in a blender or food processor. Whirl until fruit is coarsely puréed. Add scoops of ice cream and whirl until smooth. Add rum and whirl to blend. Fill a fresh pineapple shell or tall glasses with milkshake; add straws for sipping. Refill pineapple shell as needed with remaining shake. Makes 4 servings

Per serving: 192 cal., 36% (70 cal.) from fat; 2.8 g protein; 7.8 g fat (4.5 g sat.); 30 g carbo (1.5 g fiber); 54 mg sodium; 29 mg chol.