1/2 cup non-fat Greek yogurt (or light coconut yogurt for a dairy-free version)
1 tablespoon fresh lime juice (or lemon juice)
1/2 teaspoon vanilla extract
1-2 tablespoons monk fruit sweetener or stevia (adjust based on your sweetness preference)
1/4 cup water (or coconut water for extra flavor)
Optional: pinch of salt (to enhance flavor)
Instructions:
Blend the ingredients:
Add the frozen pineapple, Greek yogurt, lime juice, vanilla extract, and sweetener to a high-speed blender or food processor. If needed, add the water or coconut water a little at a time to help the blender process the mixture. The goal is to get a creamy, soft-serve consistency.
Adjust the consistency:
If the mixture is too thick, add more water or coconut water, a tablespoon at a time, until it reaches your desired consistency. If you want it firmer, you can skip the extra liquid and let the mixture freeze a bit before serving.
Serve immediately or freeze:
For a soft-serve treat, serve the WW Dole Whip immediately, scooping it into bowls or cups. You can even use an ice cream scooper for fun, authentic Dole Whip-style swirls.
If you prefer a firmer texture, spoon the mixture into a container and freeze for 1-2 hours to firm up.
Optional toppings:
If you’re feeling extra, you can sprinkle some shredded coconut, crushed pineapple, or a few extra frozen berries on top of your Dole Whip for added flavor and texture. Just be mindful of the extra points.
Tips:
Make it dairy-free: For a dairy-free version, swap the Greek yogurt with coconut yogurt or another plant-based yogurt. Coconut milk is another great alternative to Greek yogurt, though it may add slightly more fat.
Sweetener options: You can use monk fruit, stevia, or erythritol to sweeten the Dole Whip without adding calories or sugar. Adjust the sweetness to your liking.
Tropical variations: Feel free to experiment with different tropical fruits like mango or banana for a twist on the classic pineapple flavor.
Freeze ahead: You can prepare a batch ahead of time and store it in the freezer for up to a week. Just let it sit at room temperature for a few minutes before serving to soften slightly.
